Honeyed Carrots

 

6

medium carrots (3/4 lb), cut into julienne (matchstick-cut) strips

4

medium green onions, sliced (1/4 cup)

1/3

cup honey

1

tablespoon butter

1

tablespoon lemon juice

1/2

teaspoon salt

• 1 In 10-inch skillet, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling. Reduce heat; cover and simmer about 5 minutes or until tender. Drain; remove from skillet. Set aside.
• 2 In same skillet, cook remaining ingredients over low heat, stirring frequently, until bubbly. Stir in carrots. Cook uncovered 2 to 3 minutes, stirring occasionally, until carrots are glazed.