Cover carrots with cold water. Add a large pinch of sugar. Bring to a boil. Cook for approximately 3-5 minutes or until carrots are tender, but not overcooked and mushy.

Drain carrots.

Slowly melt garlic butter over medium-low heat until browned.

Add carrots, honey, and rosemary. Stir.

Variations; Brown sugar, maple, orange zest or extract, agave, pecans, walnuts, thyme, rum, rum extract, coconut, mint, lemon, lime, crushed pepper flakes, parsely, ginger, lemongrass, basil, beets, bell peppers, jalapeños, bacon, broccoli, compound butter, sage, white pepper, parsely, red chiles, chives, dill, dijon, scallions, pearl onions, peas, turmeric, zucchini,