Tangy Honeyed Carrots

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 12
• 3 (1 lb) packages baby carrots, about 6 cups
• 1 large lemon
• 1/4 cup liquid honey
• 2 tablespoons butter, at room temperature
• 1 teaspoon salt
• 1 cup fresh basil leaf, optional

Recipe

• 1 place carrots in a large wide saucepan.
• 2 add just enough water to cover bottom of pan.
• 3 cut lemon in half and discard seeds.
• 4 squeeze about 3 tbsp juice from lemon.
• 5 stir into carrots, along with honey, butter and salt.
• 6 cover and bring to a boil over high heat.
• 7 then reduce heat to medium-high and boil gently, covered, and stirring often until carrots are almost tender, from 8-10 minutes.
• 8 remove lid and reduce heat to medium.
• 9 continue to cook, uncovered and stirring often, until remaining liquid in pan is absorbed and carrots are tender, about 5 more minutes.
• 10 meanwhile, if using basil, stack about 5 leaves on top on one another, and cut into thin strips.
• 11 repeat with remaining basil.
• 12 remove carrots from heat and stir in basil.
• 13 serve immediately.