2 lbs carrots, peeled and sliced into half inch rounds
3 tbsp unsalted butter
2 tbsp honey
1 tbsp light brown sugar
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp garlic powder
1/4 tsp ground cinnamon
1/4 cup water
1 tbsp fresh parsley, chopped for garnish
Instructions
Begin by washing and peeling your carrots. Slice them into even rounds or batons, ensuring they are roughly the same size so they cook at the same rate. Place the sliced carrots into a large skillet.
Add the water and a pinch of salt to the skillet with the carrots. Cover the pan with a lid and bring the water to a simmer over medium heat. Let the carrots steam for about 5 to 7 minutes until they are just tender when pierced with a fork.
Remove the lid and allow any remaining water to evaporate. Add the butter, honey, and brown sugar directly into the pan. Stir gently as the butter melts and the sugars begin to dissolve and bubble.
Sprinkle in the garlic powder, cinnamon, salt, and black pepper. Continue to cook the carrots uncovered over medium-high heat for another 5 to 8 minutes. Stir frequently so the glaze coats every carrot and begins to thicken into a glossy, amber syrup.
Once the carrots are beautifully glazed and slightly caramelized on the edges, remove the skillet from the heat. Transfer them to a festive serving bowl and sprinkle with fresh chopped parsley before bringing them to the Christmas table.
