*For a crowd: Double the recipe (2 pounds carrots, serves 8) using boiled carrots: Boil sliced carrots 4-5 minutes until crisp-tender, drain thoroughly. Melt double the butter, brown sugar, and honey in the pot, add carrots, toss, and remove from heat.
Substitutions: Use maple syrup instead of honey for vegan. Use olive oil or vegan butter for dairy-free.
Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet for best results.