Use a darker honey, if possible
6 large carrots, cut into 1/4 inch thick slices
2 medium shallots, sliced into thin rings
1/2 cup honey
1 Tablespoon cider vinegar
1/4 cup chopped fresh parsley
Place carrots and shallots in a nonstick skillet and heat over medium heat, cook 2 to 4 minutes, or until beginning to brown.
Stir in honey and season with salt and pepper, if desired. Partially cover and reduce heat to medium-low. Cook 15 minutes, or until carrots are tender.
Uncover, stir in vinegar and increase heat to medium-high. Cook 2 more minutes, stir in parsley and serve.