1 lb baby carrots
salt
2 tbsp butter
2 tbsp honey
1 tbsp lemon juice
black pepper
1/4 cup flat-leaf parsley; chopped

1. In a medium saucepan, bring water to a boil. Add salt and then carrots and cook until tender, 5 to 6 minutes.

2. Drain the carrots and add back to pan along with butter, honey and lemon juice.

3. Cook until a glaze coats the carrots, 5 minutes.

4. Season with salt and pepper and garnish with parsley.