Honey Glazed Carrots sidevegetable Equipment Enameled Dutch oven with lidWooden spoon Ingredients Dish A * 4 carrots, peeled, cut into 1cm coins or batons Dish B 30 g butter Dish C 1 g salt Dish D 45 g honey * larger than my standard 90ml prep dish Steps Melt the butter in the Dutch oven over medium heat. Add the carrots and salt; stir to coat in butter. Cover with the lid and cook 15–20 minutes, stirring occasionally and adding a splash of water if the pot looks dry, until the carrots are fork-tender. Remove the lid, drizzle the honey over the carrots, and toss to coat. Cook 2–3 minutes uncovered until the honey reduces to a sticky glaze. Remove from heat — the Dutch oven is done.