1 lb. baby carrots
1 pint (2 cups) chicken broth
1/2 tsp. honey, sugar, or agave syrup
1 tbsp. butter
1 tsp. fresh parsley, minced (optional)
seasoning, to taste

Wash carrots and scrub them gently under cold running water.

In a medium saucepan combine broth and butter. Over medium heat cook, uncovered, until all of the broth has evaporated and the carrots are covered with a light glaze. When broth has evaporated, increase heat slightly to glaze. If carrots are very tender, use less broth because they will require less cooking time.

Season to taste with salt and pepper before serving as a side dish.

Submitted by: CM