Wildflower Honey Glazed Baby Carrots

Ingredients

• 1-2 bunches baby carrots, washed and peeled. Ends trimmed
• 2 tblsp dark wild flower honey
• 2 tblsp whole butter
• 1.5 cups chicken stock (or substitute water)
• 1 tsp sea salt
• 1 tsp fresh cracked black pepper

Method

1. Wash, trim and peel the baby carrots
2. In a large saucepot, combine the butter and honey, warm gently to infuse flavours
3. Add the carrots, salt and pepper and increase the heat to medium high
4. Pour over enough of the stock to barely cover the carrots
5. Cook the carrots, stirring frequently for about 6 minutes or until cooked but still firm
6. Remove from broth, if necessary, continue to reduce until broth reaches a sauce consistency, then pour over carrots and serve