bright orange and glossy, and the glaze should be slightly sticky, not runny.
Adjust and finish: Taste a carrot and, if needed, add a tiny pinch of salt from your pantry to balance the sweetness (optional, but my mother-in-law always does). Give everything a final stir, making sure the carrots are evenly coated and tender.
Serve: Transfer the glazed carrots to a warm white ceramic serving bowl. Spoon any extra honey-butter from the pan over the top so they really glisten. Serve right
