Glazed Carrots

Carrots glistening in a shiny, syrupy glaze – a simple side that looks striking on any plate.

1. Peel the carrots and cut them on the diagonal into even, thick slices, so they soften at the same time.

2. Put them in a wide pan in ONE layer, add the butter, the brown sugar and a pinch of salt.

3. Pour in just enough water to cover them halfway.

4. Without a lid, boil them over a medium heat – the water slowly evaporates while the carrots soften, in about 12-15 minutes.

5. When there is barely any liquid left underneath, add the honey and, shaking the pan, coat the carrots with it.

6. Serve covered in the shiny, syrupy glaze, sprinkled with parsley.

Tip: Do not boil them separately and strain them – the evaporating water and the butter together make the glaze. If you strain it off, the whole thing is lost.