Ingredients
6
medium carrots (3/4 lb), cut into julienne (matchstick-cut) strips
4
medium green onions, sliced (1/4 cup)
1/3
cup honey
1
tablespoon butter
1
tablespoon lemon juice
1/2
teaspoon salt
Preparation
In 10-inch skillet, heat 1 inch water (salted if desired) to boiling. Add carrots. Heat to boiling. Reduce heat; cover and simmer about 5 minutes or until tender. Drain; remove from skillet. Set aside.
In same skillet, cook remaining ingredients over low heat, stirring frequently, until bubbly. Stir in carrots. Cook uncovered 2 to 3 minutes, stirring occasionally, until carrots are glazed.
