Roasted Glazed Carrots

People Magazine

2 Tbsp peanut oil
4-5 large carrots, peeled and cut into1 or 2" pieces
Kosher salt and pepper
2 Tbsp unsalted butter
2 sprigs rosemary
2 Tbsp honey

Heat a large skillet over medium heat.  Add the oil then the carrots, and season with salt and pepper.  Cook, tossing the carrots so they color on all sides, about 5 minutes.  Add the butter, rosemary and honey.  Continue cooking until the carrots are tender, about 5 minutes more.  Serve.