Peel and dice the shallots

Peel the carrots and slice them in half horizontally

Heat the butter and honey in a skillet.

Add the shallots and cook, stirring until they become transparent.

Add the carrots and stir to coat.

Season with salt and pepper to taste.

Cover the skillet and let the carrots cook over medium heat for 8 minutes.

In a separate small skillet, add the almond leaves over low heat. when the leaves start to brown, remove from heat and set aside.

Transfer the carrots to a serving dish, toss with the toasted almonds and serve.