Photo: Jennifer Causey; Styling: Claire Spollen
Partially cover the pan as the carrots steam so they retain some texture. They will continue to soften as the glaze reduces in the pan.
Serves 4 (serving size: about 1/2 cup)
1. Place carrots and 1/2 cup water in a medium skillet over medium-high heat; bring to a boil. Reduce heat, and simmer, partially covered, 6 minutes or until liquid almost evaporates. Stir in butter, honey, mustard, and salt; cook 3 minutes or until mixture thickens slightly. Sprinkle with chives.