In a large skillet, bring the broth and carrots to a boil. Season with salt and pepper. Cover and simmer gently for 10 to 15 minutes, until al dente. Uncover and let reduce until almost dry. Add the butter and honey and cook, stirring, until the carrots are glazed. Adjust the seasoning.
Place the carrots in a serving dish and sprinkle with chives. Delicious with grilled meat, fish and poultry.
For an attractive presentation, leave 2.5-cm (1-inch) tops (foliage). And take this opportunity to vary the carrots colours: yellow, orange, white, red.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.