Ingredients  ( serves 4)

1 pound baby carrots with greens

2 tablespoons butter

2 tablespoons honey

1 tablespoon lemon juice

Freshly ground black pepper

1/4 cup chopped flat-leaf parsley


  1. In a medium saucepan, bring water to a boil.
  2. Add salt and then carrots and cook until tender, 5 to 6 minutes.
  3. Drain the carrots and add back to pan with butter, honey and lemon juice.
  4. Cook until a glaze coats the carrots, 5 minutes.
  5. Season with salt and pepper and garnish with parsley.


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