SIDE DISH

HONEY-GLAZED CARROTS

You may substitute 2 tablespoons orange juice plus ¼ teaspoon grated zest for the lemon juice. For more flavor, add a dash of ginger, ground cloves or cinnamon or chopped fresh parsley.

• 1 pound baby carrots (or 1 pound carrots, scraped and cut into 1-inch lengths)

• 2 tablespoons butter

• 2 to 3 tablespoons honey

• 2 teaspoons lemon juice (optional)

• Salt and freshly ground pepper

Place carrots in a medium saucepan with enough water to cover by an inch. Bring to a boil and cook to desired tenderness (about 4 minutes for crisp-tender, 6 minutes for soft carrots more appealing to children). Drain.

In the same pan, melt the butter with the honey and lemon juice over medium-low heat, whisking to blend. Return the carrots to pan and cook, stirring, until coated with glaze. Season to taste with salt and pepper and serve. Makes 6 servings.

Per serving: 86 calories (40 percent from fat), 4 g fat (2.5 g saturated, 1 g monounsaturated), 10.2 mg cholesterol, 0.7 g protein, 13 g carbohydrates, 2.1 g fiber, 79.7 mg sodium.

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