|Carrots||1 Pound, pared and sliced|
|Honey||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
1. Cook carrots, covered, in boiling salted water to cover, in a large skillet for 10 minutes; drain. Add the honey, sugar and vegetable oil.
2. Cook, uncovered, over low heat, stirring occasionally, until carrots are tender and richly glazed, about 20 minutes. Stir in lemon rind, ginger and salt. Serve as an accompaniment to pot roast or other meat dish.