½ cup water
2 Tbsp butter
2 Tbsp honey
1 tsp salt
1 tsp minced ginger
2 lbs carrots, peeled and cut in 1” slices (about 5 cups)

1 tsp grated orange zest
½ cup freshly squeezed orange juice
½ teaspoon fresh ground black pepper

1. Place the water, butter, honey, salt, and ginger in a large sauté pan and bring to a boil.
2. Add the carrots, cover, and simmer over medium-low heat for 5 minutes.
3. Remove the lid and continue to cook for 10 to 15 minutes, until all the water has evaporated.
4. Add the orange zest and orange juice to pan, tossing with carrots.
5. Simmer uncovered for about 5 minutes, until the carrots are al dente (tender, but still resistant when you bite into them) and the sauce glazes the carrots.
6. Add the pepper and more salt to taste.