Pan-roasted carrots

Pan-roasting brings out the natural sweetness of carrots, and that's underscored here by the touch of honey at the end of the cooking time. When you bring them to the table, expect a chorus of oohs and aahs as the rosemary fragrance wafts up. The recipe comes from Tom Colicchio, the Manhattan chef and restaurateur known for his exquisite but straightforward comfort food--highclass home cooking


Ingredients
2 tablespoons extra-virgin olive oil
16 long, thin carrots, peeled and trimmed
Fleur de sel and freshly ground black pepper
4 rosemary sprigs
4 teaspoons honey
1 tablespoon butter


Directions
In a large saute pan, heat the oil over low heat. Add the carrots and fleur de sel and pepper to taste. Cook, turning the carrots occasionally, until golden brown on all sides, 15 to 20 minutes. Add the rosemary during the last 5 minutes of cooking. Just before serving, add the honey and butter and mix well. Serve hot.


TIPS
High rollers can spring for the very expensive fleur de sel, the flaky salt from France, which is indeed delicious. But sea salt will do just fine.
You want skinny, in-season carrots for this dish. You can also use big old carrots, but first cut them crosswise into quarters and then cut each quarter in half lengthwise. They will need to cook quite a bit longer to become tender. Because they're less sweet, they may not brown much until you add the honey and butter. Just turn the heat up a bit at that point, and you'll get a nice caramelization.
Cook the carrots in a single layer. They'll shrink, so don't worry if they're a little tight in the pan at first.