1 poundbaby carrots or young carrots with green tops, peeled and greens trimmed to 1/2 inch<br />
2 tablespoonsbutter<br />
3 tablespoonshoney<br />
2 teaspoonsapple cider vinegar<br />
1/2 teaspoonkosher salt<br />
Chopped fresh flat-leaf parsley for garnish<br />
1/4 teaspoonground black pepper
Steam carrots over an inch of boiling water until just tender, 7 to 10 minutes.<br />
<br />
Drain water, then add butter, honey, vinegar, salt and pepper.<br />
<br />
Add steamed carrots and cook over medium-high heat, stirring constantly, until carrots are well glazed, 3–4 minutes.<br />
<br />
Transfer to a serving dish and garnish with parsley. Serve immediately.