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