This is my version of Vichy-style carrots. When cooking, make sure you shake the pan occasionally to prevent the bottom catching and the glaze caramelizing. I find that they reheat very well so can be made well in advance. Just popped in a pan until warmed through.
Place the carrots in a single layer in a wide saucepan with the butter, honey, garlic clove, rosemary and enough stock or water to just cover the carrots. Season to taste.
Cover with a cartouche or a lid and bring to the boil, then cook over a moderate to high heat for about 12 minutes until the carrots are tender and all of the liquid has evaporated, shaking the pan occasionally to prevent sticking.
Remove from the heat and set aside to keep warm until needed. Alternatively, set aside to cool and keep refrigerated for 2 days in a tight container.