1 bag carrots, jullienned
2 tbsp. butter
1/4 c. honey
1 beef bouillon cube
1 tsp. salt

In a medium saucepan cook carrots with the bouillon cube until just tender. In a frying pan, melt approximately 2 tbsp. of butter. Drain carrots and add to frying pan. Stir frequently until carrots are coated with butter. Add approximately 1/4 cup of honey and approximately 1 tsp. salt. Heat through and serve.