Slow-Cooked Honey-Glazed Carrots with Orange Zest

Preheat oven to 325°F (160°C).

In a small saucepan, melt the butter over low heat. Stir in the honey, orange juice, orange zest, cinnamon, and salt. Whisk until well combined.

Place the carrots in an oven-safe Dutch oven or casserole dish.

Pour the honey-butter mixture over the carrots, ensuring they are evenly coated.

Cover the Dutch oven or casserole dish with a lid or aluminum foil.

Bake for 1 hour 30 minutes. Remove the lid or foil and bake for another 30 minutes, or until the carrots are very tender and slightly caramelized.

Remove from the oven and let cool slightly.

Optional: Drizzle with heavy cream and sprinkle with chopped pecans before serving.

Serve warm as a dessert.