Did you ever get the Food Blahs from cooking the same old thing in the same old way? I felt that way recently about the carrots that were cooking with a beef roast.
Now normally, I just LOVE carrots cooked with a roast but not this time. So I scooped out the cooked carrots & tossed them into a glaze for a few minutes. Problem solved & were they ever delicious! Give them a try the next time you just can't face a plain old cooked carrot again. Just the thing to sweeten your attitude! =^..^=
NOTE: I didn't include the time for cooking the carrots in the prep time listed above, so if your carrots aren't already cooked, just boil them or steam them in water until they are tender. You could also open two cans of carrots, which are already cooked. As noted above, the baby carrots I used for this demo were cooked with a roast. (I just dumped the whole bag in the crockpot. There was PLENTY of glaze for that amount of carrots.)
**If you don't want so many carrots, just cut the glaze in half. It's all good!
In a heavy skillet, melt the butter over MEDIUM heat.
Add (or just squirt) the honey... I only put it in a measuring cup to impress you. Honest!
...and scoop up some brown sugar to add.
Stir until it all melts together.
Add the cooked carrots and toss them in the glaze until they are covered. Sprinkle with cinnamon, if desired.
Cover the skillet with a lid & turn the heat down to LOW. Stirring every few minutes, cook until the glaze incorporates into the carrots, maybe 10 minutes. Maybe less. It's up to you.
Serve immediately. In this photo, the carrots have been reunited with the beef roast. By the way, the carrots are also good cold. The few remaining ones were nibbled on while the kitchen was getting cleaned after supper.
OPTION: If you have a can of sweet potatoes that you've been looking at for too long, drain them and toss them in the honey glaze. It's not just for carrots anymore! =^..^=