Step 1

Heat oil over medium high heat in a medium-sized skillet.

Step 2

When oil is glistening and hot, add carrots and salt and saute for 5 minutes, stirring once.

Step 3

Reduce heat to medium, carefully add 1/4 cup of water (watch out for steam!), cover and cook for 5 more minutes.

Step 4

Remove cover and if water has not evaporated, continue to cook, stirring frequently, until water evaporates. Carrots should be fork tender at this point, but if they are not, continue to cook, stirring frequently, until they are tender.

Step 5

Reduce heat to low and add butter, honey, and chili powder. Stir to combine. Cook until butter is melted and chili powder coats carrots.

Step 6

Serve immediately.