Lemon Honey Carrots
|Tiny carrots||1 1⁄2 Pound (1 Bunch Of 3 Inch Long Carrots)|
|Water||1 Cup (16 tbs)|
|Melted butter/Margarine||3 Tablespoon|
|Grated orange peel||1 1⁄2 Teaspoon (Fresh Ones)|
|Grated lemon peel||1 1⁄2 Teaspoon (Fresh Ones)|
|Fresh lemon juice||1 Teaspoon|
Scrape carrots lightly and cook, covered, in 1/2 inch boiling water with 1/2 teaspoon salt.
Cook until crisp-tender, about 10 to 12 minutes.
Drain and push to side of pan.
Add butter, honey, peels and juice.
Stir over very low heat until carrots are glazed, about 5 minutes.