If you can't find lavender honey, use orange blossom or another wild flower honey. Make ahead and reheat in pan.

2 pounds carrots, peeled

2 tablespoons unsalted butter

Salt and freshly ground pepper

1/2 cup orange juice

1/4 cup lavender honey

Slice carrots preferably on the diagonal for a prettier look. Melt butter in a skillet over medium heat. Add carrots, season with salt and pepper and sauté for 2 minutes. Add orange juice and honey cover skillet and turn heat to low.

Simmer carrots for 10 minutes or until crisp tender. Remove lid, turn heat to high and cook for 3 minutes or until cooking liquid has reduced to a glaze. Sprinkle with parsley. Serves 6 to 8