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3 Tbsp. water
1 Tbsp. unsalted butter
1/4 tsp. kosher salt
12 oz. baby carrots, peeled
2 Tbsp. honey
1 Tbsp. unsalted butter
1/2 tsp. ground cumin
Juice of 1/2 a lime
Pinch of cayenne pepper
Bring water, butter and salt to a boil in a large nonstick skillet over medium-high heat.
Add carrots, cook until water evaporates and carrots are crisp-tender, 3-5 minutes.
Stir in honey, butter, cumin, lime juice and cayenne. Simmer until glaze is syrupy, take care that it doesn't scorch.
Garnish with chopped fresh cilantro.
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