Orange and Honey Glazed Carrots (recipe can be halved)

  • 12 tbsp. unsalted butter
  • 4 lb. carrots, peeled and cut into 1½-inch chunks
  • 1 cup honey
  • Juice and zest of 1 orange
  • Kosher salt and fresh-ground black pepper
  • 2 tbsp. chopped fresh tarragon

Melt butter in a 12″-wide, high-sided skillet over medium-high heat. Add carrots, honey, and orange zest and juice. Bring to a boil, reduce heat to medium-low and cook, uncovered, stirring occasionally, until sauce is thickened and carrots are soft, about 1 hour and 15 minutes. Season with salt and pepper, and sprinkle with tarragon before serving.

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