bright orange and glossy, and the glaze should be slightly sticky, not runny.
Adjust and finish: Taste a carrot and, if needed, add a tiny pinch of salt from your pantry to balance the sweetness (optional, but my mother-in-law always does). Give everything a final stir, making sure the carrots are evenly coated and tender.
Serve: Transfer the glazed carrots to a warm white ceramic serving bowl. Spoon any extra honey-butter from the pan over the top so they really glisten. Serve right away while hot—the glaze will thicken slightly as it cools, making the carrots even more sticky and irresistible.
Variations & Tips
If you want to keep the core recipe true to the 3-ingredient idea but still play a little, you can tweak things with what you already have on hand. For a deeper flavor, let the butter cook a bit
