Glazed Carrots

I am not a cooked carrots person. My mom used to toss them in butter and brown sugar when were kids, and while they tasted nice and sweet, I really prefer my carrots raw (unless we are talking carrot souffle, of course). In the winter I find myself swimming in delicious carrots (5 lbs every two weeks), thanks to our CSA box. The newsletter this week mentioned a recipe for honey glazed carrots that they just raved about. I decided to make them one night this week, and now I understand why the raving was necessary. Best cooked carrots I've ever had. No contest.

Honey Glazed Carrots

-from Featherstone Farm

• 1 lb carrots, thickly sliced
• 2 T honey
• 2 T butter
• 1 T lemon juice (squeeze it yourself, por favor)

Boil carrots until crisp-tender, about 5 minutes (they will stay nice and bright if you boil the water first, then add carrots). Drain and return to pan. Add honey, butter, lemon juice and continue cooking for another 5 minutes, or until the carrots become covered in a nice glaze. Season well with salt.