Still looking for Christmas dinner recipe’s? Think of everyday vegetables with just a few minor changes, like glazed carrots. This dish can be as complicated as you want to make it or simple and somewhat quick.
I think my family has tried them all and we still prefer the most basic, not because it’s so easy, but because we prefer the taste. Kids and adults with an aversion to carrots actually like these whenever I serve them.
Give them a try this season. You might end up making them throughout the year!

You will need :

Large, heavy saucepan
Large slotted spoon
Carrot scraper/ potato peeler

2 lb. washed, peeled and sliced ( or you may use whole baby carrots )
4 Tbs butter
1 Tbs. honey ( optional )
2/3 cup packed brown sugar
1 tsp. parsley flakes ( optional )
about 2 cups water
salt and pepper to taste

Directions:

Combine all ingredients except parsley flakes in large saucepan; stir well.
Bring to a boil on high and boil for about 2-3 minutes. Reduce heat to medium-medium low( depends on your stove ) and continue boiling for 25 minutes to half hour.
Do not cover.
Liquid should evaporate and carrots should be fork tender. Drain any excess liquid and place in serving dish. Sprinkle with parsley flakes, serve hot and enjoy!