1/2 lb. carrots, cut on the diagonal into 1/4 inch slices
1 tbsp. butter, unsalted
1/4 tsp. freshly grated lemon rind
2 tsp. honey
1 tsp. fresh lemon juice or to taste

In a skillet, combine the carrots, butter, the rind, honey, 3/4 cup water and boil the mixture, shaking the skillet occasionally, until almost all the liquid is evaporated.

Add lemon juice and salt to taste. Cook the mixture over low heat, stirring, for seconds, or until the carrots are coated well with the glaze.

Serves 2.