1 pound baby carrots, scraped and tops trimmed to 1/4 inch (it’s cute)
2 tablespoons butter
2 tablespoons honey
1 tablespoon lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes. When they are cooked but still have some crunch, drain and plunge them immediately into a bowl of ice water. Add carrots back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes. Season with salt and pepper and garnish with parsley.
– adapted from foodnetwork.com