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Orange and Honey-Glazed Carrots

Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, the orange zest to keep the sweetness from becoming cloying. From: Saveur

12 tbsp. unsalted butter
4 lbs. carrots, peeled and cut into 1½-inch chunks
1 cup honey
Juice and zest of 1 orange
Kosher salt and fresh-ground black pepper
2 tbsp. chopped fresh tarragon

Melt butter in a 12"-wide, high-sided skillet over medium-high heat. Add carrots, honey, and orange zest and juice. Bring to a boil, reduce heat to medium-low and cook, uncovered, stirring occasionally, until sauce is thickened and carrots are soft, about 1 hour and 15 minutes. Season with salt and pepper, and sprinkle with tarragon before serving.