2 pounds of fresh carrots, peeled and sliced into rounds or sticks
3 tablespoons of unsalted butter
2 tablespoons of honey
1 tablespoon of brown sugar
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 cup of vegetable broth
1 tablespoon of fresh parsley, chopped for garnish
1/2 teaspoon of garlic powder
Instructions
Start by washing and peeling your carrots. Slice them into even pieces, about half an inch thick, to ensure they all cook at the same rate. If you are using baby carrots, you can leave them whole to save time during the busy Christmas rush.
Place a large skillet over medium heat and add the carrots and the vegetable broth. Cover the pan with a lid and let the carrots steam for about 8 to 10 minutes. You want them to be tender but still hold their shape when pierced with a fork.
Remove the lid and allow any remaining liquid to evaporate. Add the butter, honey, brown sugar, garlic powder, salt, and pepper to the skillet. Stir gently so that every carrot is evenly coated in the melting butter and sugar mixture.
Turn the heat up slightly to medium high and cook for another 5 minutes, stirring frequently. The glaze will begin to bubble and thicken, clinging to the carrots and creating a glossy, golden finish. Watch closely to prevent the sugars from burning.
Once the carrots are beautifully glazed and caramelized, remove the skillet from the heat. Toss in the fresh chopped parsley for a burst of color and a fresh finish. Transfer them to a warm serving bowl immediately.
