6 cups water
3/4 tsp. salt
3 lbs. young, small carrots with tops trimmed to 2 inches, peeled and scrubbed
2 Tbsp. butter
2 Tbsp. honey
1. Line a baking sheet with paper towels. In a 12 or 14 inch heavy skillet combine the water and salt. Add carrots. Return to boiling; reduce heat. Cover and simmer 10-12 minutes or until carrots are tender. Drain carrots. Carefully turn out onto prepared baking sheet. Pat dry with additional paper towels.
2. To glaze carrots, in the same skillet, combine butter and honey. Stir constantly over medium heat until butter is melted. Carefully add carrots. Toss gently for 2-3 minutes or until carrots are well coated with glaze and heated through.
3. To serve, arrange carrots in a shallow bowl or on a platter; drizzle with remaining glaze from skillet.
Calories: 116, Total Fat: 3g, Sat. Fat: 2 g