Finishing braised carrots in honey brings out their inherent sweetness. PS: These are delicious with Rach’s Lemon-Glazed Ham.
Simmer carrots in 1-inch chicken stock, salt, a few chunks of butter and shallots. Braise in simmering liquid to just tender, then remove lid, cook off the stock and add honey. Lightly brown and caramelize, then add toasted almonds and parsley and chopped carrot tops to serve.