Hot Honeyed Carrots

Hmmm.... now where do I start a review with this recipe? I had to use baby chardonnay carrots which I halved, as there were no dutch carrots at the supermarket (I have never seen baby chardonnay in the supermarket before). I used the pan directions, as I was using the oven for a roast, so the pan method worked in well with my meal. I starting making this as written, but it got to the 5 minute mark, I removed the lid, then continued cooking as per directions ~ It was at the stage where the carrots were ready and there was so much sauce, and nothing had thickened or caramelized. So I had to think..... I removed the carrots, and rapidly cooked the sauce for about 3-4 minutes, it reduced a little by then and so I returned the carrots to the mix. I went ahead and served them although they did not really caramelize at all. The sauce seemed to separate a little (honey from the butter) but as I was serving it a bowl it really did not matter. Now for the taste.... WONDERFUL! Just so delicious, and the sauce was just awesome ~ it had such a wonderful flavor. Everyone kept going back for more and everyone commented on how good the carrots were. I will be making this again for sure, but next time I think I will use a less butter, and as for the chardonnay carrots...... I will be using these again for sure! (If I can find them again!) 5 stars all the way Pat.