Honey Glazed Carrots

Matt smoked a turkey this weekend (a brand new experiment for him) and since I didn't really think it was going to be edible, I was ill-prepared with side dishes for this meal.  How could I have doubted him?  I'm not the only one in this family who loves to cook.  He just usually defers it to me, and I forget what a knack he has.  Especially on the grill.
The turkey was outstanding (of course) and thankfully I had previously torn out this super quick and easy carrot recipe from People magazine.  This took about 10 minutes from start to finish, and even though the only things I hate more than carrots are eggplants and peas, I really loved this.  I felt so self-righteous as I ate my veggies with gusto, and that's a feeling of smug superiority everyone loves to have.  Don't deny it.
Honey Glazed Carrots by Top Chef judge Tom Colicchio amounts slightly adjusted by me
2 Tbsp EVOO 1 bunch large carrots, peeled and cut into 1 or 2 inch pieces (angled ends look prettier) Kosher salt Ground black pepper 3 Tbsp butter 2 sprigs fresh rosemary 3 Tbsp honey
Heat large skillet over medium heat and add oil.  Warm, then add carrots and season with salt and pepper.  Cook, tossing carrots so they color on all sides, for about 7 minutes.  Add the butter, rosemary, and honey.  Continue cooking until the carrots are tender, about 6-7 more minutes.  Serve with love!