1 cup (250 ml) chicken brot

12 small carrots, peeled (or 8 large cut in half lengthwise) (see note)

2 tablespoons (30 ml) butter

1 tablespoons (15 ml) honey

1 teaspoon (5 ml) fresh chives, chopped

Salt and pepper

In a large skillet, bring the broth and carrots to a boil. Season with salt and pepper. Cover and simmer gently for 10 to 15 minutes, until al dente. Uncover and let reduce until almost dry. Add the butter and honey and cook, stirring, until the carrots are glazed. Adjust the seasoning.

Place the carrots in a serving dish and sprinkle with chives. Delicious with grilled meat, fish and poultry.

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