Honey-glazed Carrots

You’ll need:

• ¼ Cup Chicken Stock
• 1 Bunch Fresh Young Carrots
• 2 Tablespoons Butter from Grass-fed Cows
• 2 Tablespoons Wildflower Honey
• Fresh Parsley or Mint

Scrape the carrots, and trim their tops reserving the tops for seasoning bone broths or for composting.   Add the trimmed carrots to a shallow pan and pour bone broth over them.   Heat over medium until the carrots are slightly tender and the broth is gone.   Add butter to the pan and cook the carrots until the butter has melted.   Add honey to the pan and toss the carrots until they’re well-coated.   Season with fresh parsley or mint.   Enjoy.