1 bunch carrots, sliced
3/4 c. water
1/2 tsp. salt
1 tbsp. snipped parsley
1 tsp. honey
1/2 tsp. fresh grated lemon peel
2 tsp. lemon juice
2 tbsp. butter

Wash and scrape carrots. Slice into 1/4 inch rounds. In saucepan, bring water to a boil. Add carrots and salt. Cook, covered, for 10 to 15 minutes or until just tender; drain well. In saucepan, combine remaining ingredients. Heat until butter is melted and honey is dissolved. Add drained carrots and toss like a salad to mix thoroughly.