2 pounds fresh carrots, peeled and sliced into 1/2 inch rounds
3 tablespoons unsalted butter
1/4 cup honey
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, finely chopped for garnish
Instructions
Begin by peeling the carrots and slicing them into uniform rounds about half an inch thick. This ensures that every piece cooks at the same rate. If you are using baby carrots, you can leave them whole or slice them lengthwise to speed up the process.
Place a large skillet over medium heat and add the butter. Once the butter has melted and begins to bubble slightly, add the sliced carrots. Stir them well to coat each piece in the butter and cook for about five to seven minutes until they begin to soften slightly.
Add the honey, brown sugar, salt, black pepper, and garlic powder directly into the skillet with the carrots. Stir everything together thoroughly so that the sugar and honey melt into a smooth liquid that coats the vegetables evenly.
Turn the heat down to medium low and cover the skillet with a lid. Allow the carrots to simmer in the glaze for about ten minutes. Stir occasionally to prevent the sugars from burning. The carrots should be tender when pierced with a fork, and the liquid should have thickened into a glossy, sticky glaze.
Remove the skillet from the heat and give the carrots one final toss to ensure they are fully coated in the thickened sauce. Transfer them to a serving bowl and sprinkle the fresh chopped parsley over the top. Serve immediately while they are warm and the glaze is at its most vibrant.
