Categories: Sides
Ingredients
- 1 1/2 lbs. carrots, peeled and cut into 1/4-inch-thick coins
- 3 tbsp. butter
- 1 1/2 tbsp. honey
- 1/4 tsp cayenne pepper, plus more to taste
- Kosher salt and black pepper
Directions
-
In a large saucepan, combine the carrots and 1/2 cup water, cover tightly, and set over medium heat. Cook the carrots without moving the lid for 15 minutes, checking after 10 to make sure there’s still water in the pan.
-
Uncover—the water should all be absorbed and the carrots may even be slightly golden underneath but not burnt. If there’s any water left, drain it off. Reduce the heat to medium-low and add the butter, honey, cayenne, 1/2 tsp salt and 1/4 tsp black pepper and cook, stirring the whole time, until the butter melts and the carrots are glazed, 2 to 3 minutes. Season with more cayenne and salt and pepper to taste.