1 lb. carrots
1 tbsp. butter
1 tbsp. honey
2 c. club soda
Freshly chopped parsley

Pare carrots; cut in thin round slices at a slight angle. Place butter in saucepan and add carrots. Cook over low heat to glaze; add honey. Cover with cold club soda and bring to boil. Reduce heat and cook uncovered until all water has evaporated (or until carrots are tender). Serve with generous sprinkling of parsley.