2 Tbsp. butter
3 lb. fresh thin carrots, peeled and cut into 3" lengths
3 Tbsp. honey
2 Tbsp. each snipped chives and chopped crystallized ginger
1 tsp. kosher salt
1/2 tsp. freshly ground pepper
Melt butter in large dutch oven over medium heat. Add carrots and toss until even;y coated, cover pot. Cook 12 minutes, tossing three times or until crisp-tender.
Uncover, toss with honey. Raise heat to medium-high, stir cook until carrots are tender and glazed, 3 to 5 minutes. Add remaining ingredients and toss.