Honey Glazed Carrots
|Small carrots||1 1⁄2 Pound (About 2 Bunches)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Chicken stock||1⁄3 Cup (5.33 tbs)|
Place in a saucepan and cover with cold water.
Cover the saucepan.
Bring to the boil and drain immediately.
Return carrots to the saucepan.
Add the butter, stock, honey, and salt.
Simmer covered 10 minutes.
Simmer about 5 minutes more or until the liquid is absorbed and the carrots slightly browned and tender.
Turn the carrots in the last 5 minutes to brown evenly.
Place in a preheated serving dish.