Step 1

In a medium saucepan on the stove top, over medium high heat, bring the chicken stock to a rolling boil.

Step 2

Add the thawed carrots to the chicken stock and bring back to a boil.

Step 3

Cut the heat to medium and heat for 5 minutes or until the carrots are completely heated through. Add more chicken stock by the ½ cup full if the stock in the pot evaporates.

Step 4

Once the carrots are heated through, pour off the chicken stock.

Step 5

Add the butter, onion powder, honey, maple syrup, cayenne pepper, cider vinegar, salt and pepper. Mix well and continue to heat over medium heat until the butter melts and the carrots are well coated.

Step 6

Serve hot and garnish with green onion or chives (optional)