Makes 4 servings
1 pound carrots, sliced
2 tbsp. butter
2 tbsp. honey
1 tbsp. lemon juice
Freshly ground black pepper
1/4 cup chopped flat-leaf parsley
1. In a medium saucepan, put in the carrots and enough water to cover. Add salt, bring water to a boil and cook until tender, about 10 to 15 minutes.
2. 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 and garnish with parsley.