2 pounds, slender carrots, peeled
2 tablespoons margarine
1 teaspoon kosher salt
½ teaspoon black pepper
3 tablespoons honey
Blanch carrots in salted boiling water for about 7 minutes, or until just ender. Drain off liquid.
In a large sauté pan, melt margarine and add carrots, salt and pepper. Cook for about 3 minutes, or until heated through. Add honey and coat carrots by stirring mixture for 1 – 2 minutes. Serve warm.