t rice vinegar
t kosher salt, plus more to taste
T unsalted butter
lbs carrots, sliced diagonally into 1-in chunks
clove garlic, thinly sliced
2-in piece fresh ginger, peeled and grated
Fresh ground black pepper
In a small bowl, whisk 1 1/4 c water with honey, vinegar and salt until well combined. Set aside. Add butter to a medium saucepan and heat over med-high heat. Add carrots and saute for 5 mins or until just slightly tender. Add garlic and ginger and cook 30 seconds more. Add honey mixture to saucepan and bring to a boil. Then cover, reduce heat to med-low and simmer 5 minutes or until carrots are very tender. Remove lid, increase heat to med-high and bring to a boil. Cook 10-12 mins more, stirring occasionally, until liquid is nearly gone. Remove from heat, then season to taste with salt and pepper. Serve immediately.