Serves 2-41 lb baby carrots (think 1-2 bites, leave the skinny parts whole, halve or quarter fat ones) or 1 lb carrot, peeled, washed, and sliced into sticks about the size of baby carrots
2 tablespoons butter
1 large garlic clove, peeled and quartered
2 tablespoons honey
salt and pepper
1/4 cup green onion tops, cut small (about 3-4 green onions once you discard the very tops and the white parts) or 1 tablespoon dried chives
Salt a large saucepan full of water and bring to a rapid boil. Add carrots and boil 5-7 minutes, until tender. Drain. In a large skillet or saute pan, melt butter over medium heat. Add garlic and cook, stirring constantly, for 2 minutes. Remove garlic and discard. Add the honey, stirring to blend. Add carrots and salt and pepper to taste (it doesn't need much, a few shakes should do it). Stir around until carrots are coated. Cook, stirring occasionally, for 7-10 minutes, until carrots begin to brown. (You may need to increase heat to medium-high on some stoves.) Pour carrots and all the "juices" into a serving bowl. Add green onions and toss.