Serves 3.

1 bunch Red Dog carrots (any color)
2 tablespoons butter (or olive oil for dairy-free)
¼ teaspoon kosher salt, plus more to taste
½ tablespoon brown sugar
2 tablespoons honey

Peel the carrots and slice them diagonally into 1/4-inch rounds (on the bias).

Heat the butter in a large skillet over medium high heat. Add the carrots and cover. Cook for 4 minutes without stirring.

Remove the lid, stir, and add the ¼ teaspoon kosher salt, brown sugar and honey. Continue to saute uncovered 3 to 4 minutes until the sauce is bubbly and caramel in color and the carrots are crisp tender, stirring occasionally. Remove from the heat and add about ⅛ teaspoon kosher salt (to taste). Serve immediately.