Pan roasting brings out the natural sweetness of carrots, and the honey and butter tops them off. Even a vegetable-loathing teenager will be seduced by this fragrant, delicious dish. It takes 20 minutes and is the perfect accompaniment to a simple steak or roast chicken. Serves 4.
2 tablespoons extra-virgin olive oil
4 large carrots, peeled, cut in half, then cut in half lengthwise
Salt (try kosher salt or fleur de sel) and freshly ground black pepper
4 sprigs fresh rosemary
4 teaspoons honey
1 tablespoon butter
1. In a large saute pan, heat the oil over low heat. Add the carrots, flat side down, and salt and pepper to taste.
2. Cook for about 10 minutes, then turn, and cook until golden brown on all sides.
3. Add the rosemary during the last 5 minutes of cooking. Just before serving, add the honey and butter and mix well. Serve hot. Adapted from "The Best American Recipes 2002-2003," by Fran McCullough with Molly Stevens