Ingredients:

• 1 pound of baby carrots (or regular carrots, peeled and cut into sticks)
• 3 tablespoons unsalted butter
• 3 tablespoons honey
• 3 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Preparing the Carrots

1. Start by washing the baby carrots thoroughly under cold running water. If you’re using regular carrots, peel them and cut them into sticks about 2-3 inches long. This will help them cook evenly and make them easier to eat.

2. Once your carrots are prepped, place them in a large pot and cover them with water. Add a pinch of salt to the water to enhance the flavor of the carrots as they cook.

3. Bring the pot of water to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the carrots simmer for about 5-7 minutes, or until they are just tender but still have a slight crunch. You want them to be bright orange and vibrant!

4. After the carrots are cooked, drain them in a colander and set them aside. This will help remove any excess water, ensuring that the honey garlic butter sauce adheres nicely to the carrots.

Making the Honey Garlic Butter Sauce

5. In a large skillet, melt the unsalted butter over medium heat. I love using a non-stick skillet for this recipe, as it makes cleanup a breeze and helps prevent the sauce from sticking.

6. Once the butter is melted and bubbly, add the minced garlic to the skillet. Sauté the garlic for about 1-2 minutes, stirring frequently, until it becomes fragrant and slightly golden. Be careful not to burn the garlic, as it can turn bitter.

7. Next, drizzle in the honey while stirring continuously. The honey will blend beautifully with the melted butter and garlic, creating a luscious sauce. Allow the mixture to simmer for another minute, letting the flavors meld together.

8. Season the sauce with salt and black pepper to taste. I usually start with a pinch of each and adjust according to my preference. Remember, the honey will add sweetness, so balance it out with the salt and pepper.

Combining Carrots and Sauce

9. Now it’s time to add the cooked carrots to the skillet. Gently toss the carrots in the honey garlic butter sauce, ensuring they are evenly coated. I like to use a spatula for this, as it helps to keep the carrots intact while mixing.

10. Continue to cook the carrots in the sauce for an additional 3-5 minutes, stirring occasionally. This will allow the carrots to absorb the flavors of the sauce and become even more delicious.

11. If you prefer your carrots to be a bit caramelized, you can increase the heat to medium-high for the last minute of cooking. Just keep an eye on them to prevent burning!

Garnishing and Serving

12. Once the carrots are well-coated and heated through, remove the skillet from the heat. Transfer the honey garlic butter carrots to a serving dish.

13. To add a pop of color and freshness, sprinkle the chopped fresh parsley over the top. This not only enhances the presentation but also adds a lovely herbal note to the dish.

14. Serve the honey garlic butter carrots warm as a delightful side dish. They pair wonderfully with roasted meats, grilled chicken, or even as part of a vegetarian meal.

15. Enjoy the sweet and savory flavors of these carrots! They are sure to be a hit at your dinner table, and I can guarantee that even the pickiest eaters will love them.

Storage Tips

16. If you have any leftovers (which is rare, but it happens!), store them in an airtight container in the refrigerator. They will keep well for up to 3 days.

17. To reheat, simply warm them in a skillet over low heat, adding a splash of water or a little extra butter to help revive the sauce.

18. You can also enjoy these carrots cold in salads or as a snack. They’re versatile and delicious, no matter how you serve them!

Variations and Add-Ins

19. Feel free to get creative with this recipe! You can add a pinch of red pepper flakes for a spicy kick or a squeeze of lemon juice for a zesty finish.

20. For a more complex flavor, consider adding a teaspoon of soy sauce or balsamic vinegar to the honey garlic butter sauce. This will give the dish an extra layer of depth.

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