Garnish: Fresh chopped Parsley or a sprinkle of Cinnamon (optional)INSTRUCTIONS The Steam-Saute: Place the carrots in a large skillet and add just enough water to barely cover the bottom (about 1/2 cup). Cover with a lid and simmer over medium heat for 5–7 minutes until the carrots are fork-tender but not mushy. The Reduction: Remove the lid and turn the heat up slightly. Let any remaining water evaporate completely.The Glaze: Add the butter, honey, and brown sugar directly into the pan with the carrots. Stir constantly as the butter melts and the sugar The Caramelization: Cook for another 3–5 minutes, tossing the carrots frequently. You want the glaze to thicken and bubble until it coats each carrot like a glossy syrup The Finish: Stir in the lemon juice, salt, and pepper. This little hit of acid at the end makes the honey flavor “pop!”.The Serve: Transfer to a bowl and pour any extra glaze from the pan right over the top. Garnish with parsley for a beautiful color contrast. PRO TIPS:
The “Holiday” Twist: For Thanksgiving or Christmas, add a pinch of ground ginger or orange zest to the glaze for a warm, festive aroma. Don’t Overcrowd: Use a pan large enough that the carrots sit in mostly one layer. This ensures they all get that beautiful golden caramelization
