1 pound baby carrots; trimmed, peeled
2 tablespoon unsalted butter
2 tablespoon honey
Salt; to taste
Freshly-ground black pepper; to taste
In a steamer set over boiling water steam the carrots, covered, for 4 to 8 minutes, or until they are just tender.
In a small skillet melt the butter with the honey over moderately-low heat, add the carrots and salt and pepper to taste, and cook the carrots, tossing them, for 1 minute, or until they are well-coated with the glaze.
Source: Sara Moulton