Carrots with Ginger and Honey

Serves 8 to 10
From Martha Stewart Living

Coarse salt
6 bunches baby carrots or halved thin regular carrots (about 2 pounds), peeled and trimmed
2 Tbls unsalted butter
2 pieces (2 inches) peeled fresh ginger, cut into thin matchsticks
3 Tbls honey

1. Bring a medium pot of salted water to a boil. Add carrots. Reduce heat, and simmer until almost tender, 3 to 4 minutes. Drain. Carrots can be refrigerated in an airtight container up to 1 day.
2. Melt butter in a large skillet over medium-high heat. Add ginger; cook, stirring occasionally, until softened, about 2 minutes. Add carrots, honey, and 1/2 tsp. salt; cook, stirring occasionally, until carrots are glazed, 4 to 5 minutes. Serve immediately.