Seeded Glazed Carrots

2 carrot, cut into ½-inch chunks

3 tablespoons butter

Salt and pepper

1 teaspoon fennel seed

3 tablespoons honey

Melt tablespoons butter in a large deep skillet over medium heat. Add the carrots and stir to coat. Season with salt, pepper and fennel seed, then cook over medium heat, covered, stirring occasionally, for 10 minutes or until browned and tender. Add honey and stir to coat.

Serves six.

@Recipe nutrition:Nutrition values per serving: 150 calories, 6 g fat (4 g saturated), 24 g carbohydrates, 5 g fiber, 2 g protein, 15 mg cholesterol, 190 mg sodium.

Alison Ladman for The Associated Press