When carrots steam or roast, their natural sweetness really shines. The honey and butter combination we use in this recipe elevates simple sautéed carrots to a whole new flavour level. Try this dressing on any root vegetables you might have!


  • 4 cups peeled diagonally sliced carrots
  • 1/2 cup water
  • 1 1/2 tablespoons unsalted butter
  • 4 teaspoons raw honey
  • 1 tablespoon prepared mustard
  • 1/4 teaspoon salt
  • 1/4 cup chopped fresh chives


Place carrots and 1/2 cup water in a medium pan over medium-high heat; bring to a boil. Reduce heat, and simmer, partially covered, 6 minutes or until liquid almost evaporates. Stir in butter, honey, mustard, and salt; cook 3 minutes or until mixture thickens slightly. Sprinkle with chives.