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.
4 cups peeled diagonally sliced carrots
1/2 cup water
1 1/2 tablespoons unsalted butter
4 teaspoons honey
1 tablespoon prepared mustard
1/4 teaspoon kosher salt
1/4 cup chopped fresh chives
How to Make It
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.