1 lb. baby carrots (small garden carrots are best)

2 teaspoons salt

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

Salt to taste

Freshly ground black pepper to taste

1/4 cup flat-leaf parsley, chopped

In a medium saucepan, bring water to a boil. Add carrots and 2 teaspoons salt. Cook until tender, about 5-6 minutes.

Drain the carrots and add back to pan with butter, honey and lemon juice. Cook until a glaze coats the carrots, about 5 minutes. Season with salt and pepper to taste. Garnish with parsley. Serves 4.

Donna Johnson, Bottineau, ND