Simple Honey Glazed Baby Carrots

1. Rinse the baby carrots under cold water and put them in a medium saucepan. Cover with water and add 1 1/2 teaspoons of salt. Bring to a boil.
2. Reduce heat to medium-low, cover, and continue cooking for about 15 minutes, or until tender. Drain and set aside.
3. In a saute pan, melt butter over medium-low heat. Add honey and brown sugar and cook, stirring, until sugar is dissolved.
4. Add the lemon juice and gently stir in the cooked carrots, coating well. Continue heating, gently stirring, until carrots are hot and glazed with the honey mixture.

1. Add kosher salt and freshly ground black pepper, to taste.
2. Serve immediately garnished with chopped parsley, if desired.

*To make this dish with regular size carrots, peel the carrots and cut into thick strips about 1 1/2 to 2 inches long and 1/4-inch to 1/2-inch in width.

Tips and Variations

• Instead of parsley, garnish the carrots with a few tablespoons of fresh snipped chives.