1 tablespoon butter *
1 tablespoon oil
3 tablespoons honey
3 tablespoons lemon juice
salt and pepper
Mix all of the ingredients in a medium saucepan and bring to a boil over high heat.
Cover, reduce the heat and simmer gently until the carrots are crisp tender, about 25 minutes.
Remove the cover from the pan, raise the heat and cook the carrots until most of the liquid has evaporated and the sauce is thickened, about five minutes.
*If making parve, use 2 tablespoons oil and omit butter.
