Ingredients:

  • 1 lb fresh carrots, peeled and sliced diagonally into 1/2-inch rounds
  • 2 tbsp unsalted butter
  • 1/4 cup water
  • 3 tbsp dark brown sugar, packed
  • 1 tbsp honey
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 pinch ground cinnamon (optional)

Instructions:

  1. Peel the carrots and slice them into 1/2-inch thick diagonal rounds to maximize surface area for the glaze.
  2. Place the sliced carrots, water, and butter in a large heavy-bottomed skillet over medium-high heat. Cover with a tight-fitting lid and steam for 5–6 minutes until the carrots are slightly softened.
  3. Remove the lid and stir in the dark brown sugar, honey, salt, pepper, and optional cinnamon. Increase the heat slightly.
  4. Cook for an additional 2–3 minutes, stirring frequently, as the liquid reduces into a thick, bubbling syrup that coats the carrots. Remove from heat once the glaze reaches a mahogany sheen and the carrots are tender-crisp.