• 2 tablespoons unsalted butter
• 2 pounds baby carrots
• 1/2 teaspoon salt
• 2 tablespoons honey

Heat 1 tablespoon butter with 1/4 cup water in a large skillet over medium-high heat. Add the carrots and the salt, cover, and cook, shaking the pan occasionally, until the carrots are softened, about 10 minutes. Remove the cover and continue cooking, stirring frequently, about 10 minutes or until golden.

Add the remaining tablespoon of butter and the honey, transfer to a serving dish, and serve hot.