Honey and soy make these Sautéed carrots pleasingly sweet and salty, with a rich golden brown color around the edges.
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.
Perfect, easy prep and great combination of salty/sweet. I boiled baby carrots briefly, then prepared as directed.