- 3 cups mini carrots
- 1/3 cup water
- 1 tablespoon honey
- 2 teaspoons butter
- 1/4 teaspoon salt, or to taste
- 1 tablespoon lemon juice
- Freshly ground pepper to taste
- 2 tablespoons chopped fresh parsley
- Combine carrots, water, honey, butter and salt in a large skillet. Bring to a simmer over medium-high heat. Cover and cook until tender, 5 to 7 minutes. Uncover and cook, stirring often, until the liquid is a syrupy glaze, 1 to 2 minutes. Stir in lemon juice and pepper. Sprinkle with parsley and serve.