These are sort of like kid food made grownup with cayenne pepper. If you’re doing them for a group that includes children, maybe hold back on the cayenne, because they’ve got a kick. Or, have them taste a tiny corner of one carrot and then let them go to town because lots of kids actually like spicy stuff if you don’t scare them into thinking they don’t!
- 1½ pounds carrots, peeled and cut into ¼-inch coins
- ½ cup water
- 3 tablespoons unsalted butter
- 1½ tablespoons honey
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- 1/8 teaspoon cayenne, plus more to taste
Place the carrots and water in a large saucepan, cover, and set over medium heat.
Cook the carrots without removing the lid for 15 minutes.
Uncover; the water should all be absorbed and the carrots may even be slightly golden underneath but not burnt. If there’s any water left, drain it off.
Reduce the heat to medium-low and add the butter, honey, salt, pepper, and cayenne and cook, stirring, until the butter melts and the carrots are glazed, 2-3 minutes.
Season with more cayenne and salt and pepper to taste.