Style guru Lee Bailey cooks with a big wallop of flavor. This make-ahead side dish is bursting with the bright, fresh essence of spring.
Servings: Serves 6
- 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.