3/4 lb. baby carrots
3 oz. honey
2 tbsp. fresh dill
1/2 c. heavy cream
4 oz. butter
2 tbsp. brown sugar
1/2 oz. lemon juice

Place carrots in boiling water until slightly soft. Melt butter in saucepan and add carrots. Saute for 3 to 4 minutes. Add remaining ingredients bring to a boil and stir to combine. Serve at once.

Can be placed in green pepper cups with a mini bow made out of pimento strips to garnish.