1 pound large, thick carrots
1 cup vegetable broth
1 tablespoon raw honey
1 tablespoon unsalted butter
1 tablespoon parsley, chopped
sprinkling of fine grain sea salt, to taste
1.) Scrub and peel carrots. Cut them on a diagonal so that you have discs about two inches long and 1/4-1/2″ thick.
2.) Bring the broth to a boil in a small saucepan. Add honey, butter, parsley, and carrots. Give everything a good stir, reduce heat, cover, and simmer for 5-10 minutes, depending on the thickness of your carrots, until tender.
3.) Remove carrots from pan using a slotted spoon and place in a covered dish to keep warm. Continue to simmer the remaining liquid until it has thickened slightly; 15-20 minutes. To serve, spoon broth over carrots, and sprinkle with a bit of sea salt.