Ingredients:
6 medium carrots (3⁄4 lb), cut into julienne (matchstick-cut) strips
4 medium green onions, sliced (1⁄4 cup)
1⁄3 cup honey
1 tablespoon butter
1 tablespoon lemon juice
1⁄2 teaspoon salt

Method:
1 In 10-inch skillet, heat 1 inch water (salted if desired) to boiling. Add carrots; return to boiling.

2 Reduce heat; cover and simmer about 5 minutes or until tender. Drain; remove from skillet. Set aside.

3 In same skillet, cook remaining ingredients over low heat, stirring frequently, until bubbly.

4 Stir in carrots. Cook uncovered 2 to 3 minutes, stirring occasionally, until carrots are glazed.

honeyed carrots recipe