3 c. baby carrots or sliced large carrots
1/4 c. Cox Honeyland's Honey
2 Tbsp. butter
2 Tbsp. fresh parsley, chopped or 2 tsp. dried parsley
1 ½–2 tsp. Vidalia Onion or Dijon mustard
Heat 2 inches of salted water in a saucepan to boil over high heat. Add carrots and return to boil. Reduce heat to medium-high. Cover and cook for 8–12 minutes until tender. Drain and return to the pan, add remaining ingredients and stir until glazed. Also great with Cox Honeyland's Orange Honey.