1 ½poundscarrots, peeled and cut into 1-inch pieces
Heat oil over medium high heat in a medium-sized skillet.
When oil is glistening and hot, add carrots and salt and sauté for 5 minutes, stirring once.
Reduce heat to medium, carefully add ¼ cup water (watch out for steam!), cover and cook for 5 more minutes.
Remove cover and if water has not evaporated, continue to cook, stirring frequently, until water evaporates. Carrots should be fork tender at this point, but if they are not, continue to cook, stirring frequently, until they are tender.
Reduce heat to low and add butter, honey, and chili powder. Stir to combine. Cook until butter is melted and chili powder coats carrots.
Maple syrup, brown sugar, or agave can be substituted for honey.
Carrots can be made up to three days ahead and refrigerated. Reheat in skillet or crockpot.
For an alternative, substitute smoked paprika (use less), cumin, fresh thyme or oregano, or simply omit any added spice or herbs.
Vegan/Dairy-Free: Substitute olive oil or coconut oil for the butter. Instead of honey, use maple syrup or agave.