1/3 cup honey Kosher salt and fresh ground pepper 1 pound carrots, cut diagonally, 1/4" thick 1 teaspoon ground cumin 2 Tablespoons unsalted butter 2-1/2 teaspoons lemon juice
Heat a large skillet over medium heat and add 1/4 cup water. Bring to a boil and add honey and 1 teaspoon salt and a few shakes of pepper. Add carrots and cook until liquid evaporates. Add cumin, butter and lemon juice; toss until carrots are coated. Adjust seasonings and serve immediately.