Blanched carrots, even with butter, are okay, but nothing special. Glazing the carrots with honey takes only minutes longer, and the difference is astounding.
8 to 12 medium-sized fresh carrots, tops left on
4 tablespoons unsalted butter
3 tablespoons honey
¼ cup chopped Italian parsley
Peel the carrots and cut the tops off, leaving about 1 inch of stem. Cook in boiling salted water until barely tender enough to pierce with a fork, 8 to 10 minutes.
Drain the carrots. Return them to the pan over medium heat. Add the butter and, when melted, add the honey and gently toss with tongs to coat the carrots. Transfer to a serving bowl, garnish with parsley, and serve.