Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Fill a large pot with water, add a generous pinch of salt and bring it to a boil.

Peel the carrots.

Cut the carrots crosswise into coins approximately 1 centimetre thick. Cut larger coins in half to make half-moon shapes so that all the pieces are approximately the same size.

Remove the dill fronds from any thick stems and finely chop the dill.

Measure the butter, honey, salt and black pepper.

Carefully add the carrots to the boiling water.

Cook for approximately 4 – 6 minutes, until the carrots are brightly coloured and al dente. They should be tender on the outside but still have a slight bite in the centre.

Drain the carrots thoroughly in a colander.

Place a large frying pan or From the French verb ​“sauter,” meaning ​“to jump.” To sauté means we are cooking food in a pan using a small amount of oil or fat. You move the food around quickly with a spoon or a flick of your wrist, sometimes it looks like it’s jumping!sauté pan over medium-low heat. Add the butter and honey, stirring until the butter is melted and the mixture begins to bubble gently.

Add the blanched carrots and toss until they are hot and evenly coated in the glaze, approximately 3 – 4 minutes.

Remove the pan from the heat. Add the chopped dill, salt and black pepper.

Toss well, taste and adjust the seasoning before serving warm.