Cook time: 10 minutes | Yield: 4 servings
- 1 pound baby carrots, peeled and left whole with trimmed green stems
- 2 tablespoons unsalted butter
- 2 tablespoons honey
- 1 tablespoon lemon juice
- Freshly ground black pepper
- 1/4 cup chopped chives
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, approximately 5 minutes. Season with salt and pepper and garnish with chives.