Honey Glazed Carrots with Cilantro

So, this recipe is good and the results were unexpectedly pleasant, but there are a couple of things I’d do differently. The first is, I’d skip the big carrots and just split a bunch of baby carrots in half. It would cut the prep time. But I managed to peel the big carrots with a knife (please remind me to purchase a peeler) and get them in the pan. I added the water and oil and cooked them until the water evaporated, which was closer to 20 minutes. I continued to cook them another two minutes and they weren’t golden, they were still orange. I added the honey and the water (I would prefer the wine, but we were out!) I cooked them another two minutes stirring continuously with a wooden spoon as directed. Unfortunately, my wooden spoons are white so the carrots turned it orange. (This mostly came off in the dishwasher, but not completely!) Finally, I squeezed in some cilantro from a tube since I have difficulty using an entire bunch of fresh cilantro from the grocery store and the cilantro I am “growing” on my porch is on life support. The results were surprisingly good. My two year approved too! Next time though, I may just microwave the carrots, water and oil to cut some time, and then transfer into a hot pan to caramelize. Overall though, a winner!