1 lb carrot
2 tablespoons butter
1 1/2 tablespoons honey
salt and pepper
1 -2 tablespoon fresh mint

Peel carrots and cut evenly into coins.
Combine carrots, butter, honey and 1/2 cup water in a large skillet over medium heat.
Bring to a simmer and cook until the carrots are tender and most of the liquid has reduced to a glaze, 10-15 minutes.
Season to taste with salt and pepper. Sprinkle mint on carrots and toss well before serving.

source: From Asparagus to Zucchini