Servings: 4 servings

Ingredients

• 1 pound baby carrots

• 1/2 teaspoon salt

• 2 tablespoons butter

• 2 tablespoons honey

• 1 tablespoons lemon juice

• Freshly ground black pepper

• 1/4 cup chopped flat-leaf parsley

• water

Instructions

1. Rinse carrots under cold water and put In a medium saucepan, cover with water and salt. Bring to a boil. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.

2. In a saute pan, melt butter over medium -low heat. Add honey and stir, add lemon juice and gently stir in carrots, coating well.

3. Serve immediately garnished with freshly chopped parsley, if desired.