1 tbsp. butter
3 tbsp. honey
3 tbsp. lemon juice
4 tbsp. pineapple juice
1 tbsp. water
1 1/4 tsp. cornstarch
1 lb. cooked carrots, sliced or cut into wedges
Salt

Combine the first 4 ingredients in a saucepan. Mix the water and cornstarch together and add to saucepan. Cook, stirring constantly, until sauce thickens. Add cooked carrots and heat thoroughly. Salt to taste.

Variation: Substitute whole beets for the carrots and orange juice for the pineapple juice.