2 tablespoons butter
3 tablespoons brown sugar
2 tablespoons honey
2 pounds organic carrots, peeled and sliced thin on the bias
3⁄4 cup ounces chicken or vegetable stock
1⁄2 teaspoon salt
Freshly ground black pepper
Directions
In a large sauté pan, melt the butter over medium heat. Add the brown sugar and honey and stir until smooth and bubbly. Add the carrots and stock and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes.
Uncover and simmer for 12 to 15 minutes, until nearly all of the liquid is gone and the carrots are tender and shiny. Season with salt and pepper.
