Adapted from Cooks Illustrated
Ingredients:6 medium carrots, sliced diagonally 1/4" thick
1/2 cup stock (chicken or vegetable)
1/4 teaspoon grated ginger (use microplane grater)
2 tablespoons honey
1 tablespoon unsalted butter (optional)
1/4 - 1/2 teaspoon fresh thyme leaves (or parsley, mint)
1/2 teaspoon Citrus Salt (or to taste)
In a 12" nonstick skillet, bring carrots, stock, ginger and honey to boil over medium heat. Cover and cook for 4-5 minutes. Uncover, poke a carrot with a paring knife. The knife should go through, but you should feel resistance, especially when you try to pull the knife out. Keep uncovered and increase heat to high and allow some of the liquid to boil off for 1 minute. Add butter, thyme leaves and stir to melt butter. Finish with Citrus Salt to taste.
Another note: Sometimes I use 1/4 cup stock + 1/4 cup orange juice. If you use small carrots or slice them thin, then check the carrots after 3 -4 minutes. I like my carrots with a little bite, so I tend to undercook them.