Serves: 4 – 6
1 pound fingerling carrots
2 tablespoons unsalted butter
1 teaspoon raw honey (adjust to taste and sweetness of the carrots)
1 teaspoon freshly squeezed lemon juice


1/2 teaspoon mint leaves, chopped


Wash carrots.
Peel carrots.
Remove any spots.
Place the carrots in a frying pan large enough to hold the carrots flat and in a single layer. 
Add water to cover carrots. 
Bring water to a boil over high heat. 
Lower the heat to bring the water to a simmer. 
Simmer 3-6 minutes. Test carrots with a fork, they should be fork tender and firm, not mushy.


Cook’s Note:  The cooking time will vary with the thickness of the carrot.  It may be necessary to remove the skinnier carrots before the larger carrots are done.


Remove the frying pan from the heat. 
Drain the carrots, reserving liquid for vegetable stock. 
Cover carrots to keep them warm. 
Place butter, honey and lemon juice in a saucepan. 
Melt the butter and stir until the ingredients are well combined and the sauce barely bubbles. Remove from heat.
Place carrots in a serving dish. Sprinkle with salt.
Pour sauce over the carrots. 
Garnish with mint.