6 lg. carrots, cut into 1/4-inch pieces
2 tbsp. honey
4 tsp. butter
2 tsp. lemon juice

Cook carrots in water until slightly tender. Drain and add remaining ingredients. Simmer until carrots are tender; watch carefully. Serves 4.

Equals: 1/2 vegetable exchange, 1/2 fat exchange, 30 calorie optional exchange.