2 lbs. carrots
1 tbsp. raw honey
Chicken stock
2 tbsp. butter
1 tbsp. Blackstrap molasses
Fresh ground pepper

Peel carrots and slice into 2-3 inch pieces. Place in a large saucepan and add other ingredients, using enough stock to cover carrots halfway up. Bring to a boil, cover, maintain at a gentle boil until carrots are nearly done. Stir occasionally. Uncover and cook 15 minutes more until carrots are tender and the liquid is reduced to a syrup. Just before serving, reheat. If glaze becomes too dry, add a little water.