Honey-glazed carrots

• 8 ¼ medium carrotspeeled, sliced into 5mm rounds
• 30 g unsalted butter
• 2 tbs honey
• 1 lemonjuiced
• ¼ tsp kosher salt
• ¼ tsp black pepperfreshly ground

1. 1

   Peel the carrots and slice them into 5mm rounds — try to keep them roughly the same thickness so they cook evenly.

2. 2

   Melt the butter in a large skillet over medium heat. Once it's foamy, add the carrots in a single layer. Cook, stirring every couple of minutes, until they start to soften around the edges and pick up a little color, about 8 minutes.

   Tip: Don't rush this step — letting the carrots cook slowly in the butter builds sweetness before the honey goes in.

3. 3

   Drizzle in the honey and add the salt and pepper. Stir well to coat every round, then cook for another 3-4 minutes, stirring occasionally, until the carrots are tender when pierced with a fork and the glaze looks thick and glossy.

   Tip: Watch the heat here — honey can burn quickly. If the glaze starts to darken too fast, drop to medium-low.

4. 4

   Squeeze the lemon juice over the carrots and give everything one final toss. The acid cuts through the sweetness and makes the whole dish pop. Taste and adjust salt if needed, then serve immediately.

• skillet (30cm (12-inch))
• cutting board
• chef's knife
• vegetable peeler

Per serving

Nutritional values are estimates only.