2poundscarrotspeeled and cut into diagonal, 1/4-inch-thick slices
1/4teaspoonground black pepper
1tablespoonunsalted butteruse coconut oil to make vegan
1tablespoonhoney or pure maple syrupoptional
1 to 2tablespoonschopped fresh herbs of choice: parsley, dill, and thyme are all delicious
In a large saute pan or deep skillet with a tight-fitting lid, place the carrots, water, salt, and pepper. Bring the water to a boil, then cover the pan and reduce the heat to medium low. Cook for 7 to 8 minutes, until the carrots just reach fork tender (don’t let them turn mushy).
Uncover, add the butter and honey, and stir and cook until the water evaporates (and the coconut oil melts, if using). Remove the pan from the heat.
Stir in the herbs. Add a finishing sprinkle of salt or pepper to taste. Enjoy hot.
TO STORE: Keep the carrots in an airtight storage container in the refrigerator for up to 5 days.
TO REHEAT: Gently rewarm the carrots in a large skillet on the stove over medium-low heat until hot. You can also rewarm them in the microwave.
TO FREEZE:Store leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.