This fast stovetop recipe from Martha Stewart is a great way to make use of carrots that are just starting to get a little soft. I subbed in agave for honey, which was also delicious. Sauté 1-inch lengths of carrots for a couple of minutes in a bit of oil. Resist the urge to stir too much so that they brown. Throw in broth (1/2 cup to a cup) so that carrots are almost covered, and a big squeeze of honey (2 TSP) or agave and a splash of vinegar (the recipe calls for red wine, I used champagne vinegar), salt, pepper. Bring to a boil, reduce to s simmer until cooked through, about 10 minutes, but still firm.