Quick Sautéed Carrots with Honey-Pepper Glaze - Chelsea L Allard

Ingredients

• 1 tablespoon ghee or grass-fed butter (see dairy-free alternatives below)
• 1 pound carrots with skins, stems removed, cut on the bias to ⅛” slices
• ¼ teaspoon fine salt
• 2 teaspoons raw honey
• 1/2 teaspoon fresh cracked black pepper (about 30 spins in a pepper mill)