This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture. (Photo: Karsten Moran for The New York Times)
Easy Honey-Glazed Baby Carrots from Food.com: I got this recipe off the back of a bag of baby carrots. All the ingredients go in the microwave at one time, cook and your done. It sounded so easy and delicious that I couldn't resist posting it.
Balsamic and Honey Roasted Beets...Made these and they are so good that today I want to buy more beets...loved the flavor and so easy. Have done carrots this way too with the balsamic/honey and they are awesome as well. Roasting with the balsamic/honey glaze makes you want to eat your veggies!!
Balsamic Glazed Carrots - 3 cups baby carrots, 1tblsp olive oil, 1½ tblsps balsamic vinegar,1 tblsp brown sugar. Heat oil in a skillet over med-high heat. Saute carrots in oil for about 10 minutes, or until tender. Stir in balsamic vinegar and brown sugar, mix to coat and serve.