My mother in law makes this every spring and the pan is always empty. You only need 3 ingredients to make it.

3 tablespoons unsalted butter

3 tablespoons honey

Directions

Prep the carrots: Peel the carrots and slice them into 1/2-inch thick rounds or small sticks so they cook evenly. Aim for similar sizes so they become tender at the same time.

Par-cook the carrots: Add the sliced carrots to a medium saucepan and cover with cold water by about 1 inch. Place over medium-high heat, bring to a boil, then reduce to a gentle simmer. Cook for 6–8 minutes, just until the carrots are fork-tender but not falling apart. Drain well and let them sit in the colander for a minute to steam off excess moisture.