Honey and soy make these Sautéed carrots pleasingly sweet and salty, with a rich golden brown color around the edges.
2 pounds carrots, peeled and cut into 2-by-1/2-inch sticks
2 tablespoons unsalted butter
2 tablespoons soy sauce
1 1/2 tablespoons honey
How to Make It
Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 8 minutes. Drain.
In a large skillet, melt the butter. Stir in the carrots and soy sauce and cook over high heat until the carrots are browned in spots, 2 minutes. Stir in the honey and cook until the carrots are glazed, 2 minutes longer. Transfer to a platter and serve.