Melt butter in a large skillet over medium heat. Stir in all ingredients; season with salt and pepper.
Raise heat to high; bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 7 minutes. Uncover, turn to high and boil until liquid is mostly evaporated, 10 to 12 minutes. Season with salt and pepper.
I made this for my boys tonight because I am dieting. I took a bite and thought it was very good for how simple it is to make. I did not use chicken stock because I always hate to waste the rest of the can and I don't have plans to use any more this week. I simply used water instead and again it is pretty good. Will the kids eat it....who knows, that changes from day to day anyways.
I don't really care for carrots, but I served this recipe with Moroccan-Spiced Lamb Kebabs and I was surprised but how delicious they were! The honey taste isn't too strong and thick like other recipes. It was just enough to give the carrots a sweeter taste. They are easy to make and even the kids loved them.
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