1 bunch/bag carrots
Pinch or a few grinds of salt
1/4 cup melted butter (I use a drizzle of olive oil)
1/4 cup honey (can use maple syrup)
1 1/2 teaspoon orange zest
1 1/2 teaspoon lemon zest
Method: Wash and scrape carrots (u less using baby carrots.) Cook in 1 inch of boiling water until tender crisp. Drain. Place back in pan. Add butter or olive oil, honey or maple syrup, and citrus zest. Stir well and heat on low until thoroughly glazed.