1 lb. carrots, peeled and sliced
1 c. water
Pinch of salt
1 tbsp. sugar
1 tbsp. honey
2 tbsp. oil
1/2 tsp. grated lemon rind

Combine carrots, water and salt in a medium saucepan. Bring to a boil and simmer uncovered for 10 minutes. Add sugar, honey and oil and continue cooking over medium low heat, stirring occasionally, until carrots are tender and liquid absorbed, about 15 minutes. Watch so mixture doesn't burn. Add grated lemon rind and remove from heat. May be served hot or at room temperature. Serves 4.