Serves 4

Sweet honey, tangy vinegar and rich butter provide a balanced glaze for carrots. This dish makes a colorful accompaniment to roast beef or chicken.
Ingredients

1 pound baby carrots or young carrots with green tops, peeled and greens trimmed to 1/2 inch
2 tablespoons butter
2 tablespoons honey
1 1/2 teaspoons apple cider vinegar
Sea salt and ground pepper to taste
Chopped flat-leaf parsley for garnish