Honey Glazed Carrots

Our garden is producing a whole lot of carrots right now, so we've been eating them as much as possible. Here's probably one of our favorites. On the health scale, it's probably the worst carrot incarnation. But on the taste scale, very great. It's probably the butter and honey that make it so. 

  • Salt
  • 1 pound baby carrots
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • Freshly ground black pepper

In a medium saucepan, add carrots and salt and add water, enough to cover carrots. bring water to a boil. Cook until tender, 5 to 6 minutes. Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, 5 minutes or more. Season with salt and pepper and garnish with parsley if you'd like.