The yummiest carrots!

I was in charge of sides for Easter and I couldn't find my most favorite go-to carrot recipe. So I made up a new one. This is as close as mine was so it's kind of just a guess of a recipe. But I will claim it as mine :) 1 lb baby carrots 2 T butter 2 T honey 1 T Lemon Juice Black Pepper... I like to use the freshly ground kind.... get out the pepper grinder sweetheart! 3-4 T. Chopped parsley (found in produce aisle) In a medium saucepan bring a bunch of water to a boil. Add to tsp salt and the carrots. Cook until tender (it takes us like 10 min in good ol' Utah). Meanwhile... Melt butter with honey and lemon juice in a medium saucepan. Drain the carrots and add to the butter mixture. Cook until a glaze coats the carrots, 5 minutes-ish. Season with salt and pepper and garnish with parsley. It's a good spring sunday dinner veggie dish!