Carrots with Walnuts and Honey

Cooked carrots are one of our most forgotten vegetables. Too often we think they should only be eaten raw or in salads. This recipe will change your mind.

6 cups baby carrots

1 ½ cups water

1 ½ teaspoons salt, divided

½ cup butter, melted

1 tablespoon honey

½ teaspoon black pepper

2 tablespoons lemon juice

cup walnuts, coarsely chopped

Place the carrots in a medium saucepan. Add the water and ½ teaspoon of the salt. Cover and cook over medium heat for about 6 minutes or until tender. Drain thoroughly. In a small saucepan heat the butter, honey, the remaining 1 teaspoon salt, black pepper, and lemon juice. Pour the butter mixture over the hot carrots. Toss with the walnuts.

Makes 8 servings.