Easy Honey Butter Glazed Carrots

Prettiest side dish ever. And so simple. Kids and adults will go crazy for these sweet, succulent carrots. There's just enough butter to add creaminess, and just enough honey and brown sugar to bring out the carrot's natural sweetness. (Psssst: there's also a little sherry in there...). 

About the sherry: I added just 1 tablespoon of sherry to the buttery glaze for the carrots. Why? Because it pulls out the sweetness from the carrots while adding a wonderful, sweet (almost smoky) flavor of its own. Even though the alcohol cooks off, you can leave the sherry out if you want.

Easy Honey Butter Glazed Carrots 

1 pound baby carrots
2 tablespoons unsalted butter
2 tablespoons honey
1 tablespoon brown sugar
1 tablespoon dry sherry
Salt and ground black pepper

Place the carrots in a medium saucepan and pour over enough cold water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Reduce the heat to medium, cover and simmer for 5 minutes. Drain and set aside.
Melt the butter in a large skillet over medium heat. Whisk in the honey, brown sugar and sherry. When the brown sugar has dissolved, stir in the carrots. Cook for 3 minutes, until the carrots are hot and glazed. Season to taste with salt and pepper.

Serves 4