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
Directions
- In a medium saucepan, bring water to a boil.
- Add salt and then carrots and 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.
- Season with salt and pepper and garnish with parsley.