Southern 3-Ingredient Honey Glazed Carrots

Place your sliced carrots into a medium saucepan and cover them with water. Bring the water to a rolling boil over medium-high heat. Cook the carrots for about 5 to 7 minutes, just until they are pierceable with a fork but still hold their shape firmly. Drain the water completely and set the carrots aside.

In a large skillet over medium heat, melt the 3 tablespoons of salted butter. Once the butter is completely melted and begins to foam slightly, pour in the honey. Whisk the two ingredients together vigorously for about a minute until they form a smooth, bubbling, golden liquid.

Toss the drained carrots directly into the bubbling honey-butter mixture. Reduce the heat to medium-low. Cook, stirring frequently, for 8 to 10 minutes. As the liquid simmers, the water will evaporate, leaving behind a thick, sticky syrup that coats every carrot coin. Look for the edges of the carrots to take on a beautiful, slightly deepened golden-brown color.

Remove the skillet from the heat. If you like, toss in a tiny pinch of cracked black pepper to cut through the sweetness, or garnish with fresh parsley. Let them sit for two minutes before serving—the glaze will thicken up even more as it cools down slightly, giving you that picture-perfect shine.