3 pounds medium carrots, peeled and sliced on the bias 1/4 inch thick
8 Tbsp butter, diced (1 stick)
3/4 cup honey
1/2 cup water
Kosher salt and freshly ground pepper to taste
Juice of 1 lemon
2 Tbsp chopped fresh tarragon
Preheat oven to 350° F.
Place the carrots in a large casserole that has a lid (and can be used on the stove top). Add half the butter, half the honey, and the water, salt and pepper. Stir and bake, covered, for 20 minutes or until the carrots begin to tenderize and turn bright orange. Remove the cover and stir. Bake 20 to 40 minutes more, until the carrots are done and most of the water has evaporated. Remove the casserole from the oven and place it on top of the stove.
The carrots should be tender and be sitting in a creamy, syrupy glaze. Adjust the consistency of the liquid, if necessary, by removing the carrots and cooking a bit more to thicken or by adding a little water to thin. Return the carrots to the pan, add the remaining butter and honey over medium heat, then add the lemon juice and tarragon. Stir, adjust seasoning, and serve hot.
Note: Dill may be substituted for the tarragon and if you desire, orange juice for the lemon juice.