Alice Waters’s Colorful Carrots with Butter and Honey

1. Cut off the greens of the carrots, leaving a half inch of stem.
2. Peel the carrots lightly, and wash them well.
3. Cut the large ones in half lengthwise, but leave small ones whole.
4. Put a pan with 1/2 inch of water in it over high heat.
5. Add the carrots, a small knob of butter per person, and salt to taste.
6. Cover the pan and cook until the carrots are just tender.
7. Remove the lid, lower the heat, add a small spoonful of honey, and cook until the water is mostly gone and the carrots are gilded with a shiny glaze of butter and honey.
8. Remove from the pan and serve right away.
9. If you like, strew some chopped chervil or dill on the top.

— Recipe from The Art of Simple Food II: Recipes, Flavor, and Inspiration from the New Kitchen Garden