4 large carrots, peeled and cut diagonally into 1/4-inch slices
1/4 cup water
2 tablespoons butter
1/4 cup honey
1 sprig fresh rosemary, leaves stripped
Bring carrots, water, and butter to a boil in a small saucepan; reduce heat to medium and simmer for 10 minutes. Add honey and rosemary; continue simmering until carrots are tender, about 5 minutes more.