Carrots
2 tbl. butter
1 1/2tbl. Honey
1/2c. water
Salt and pepper
1-2 tbl. chopped fresh mint

Cut carrots into evenly sized rounds or sticks. Combine carrots, 2 tbl. butter, 1 1/2tbl. honey, and 1/2c. water in skillet. Bring to simmer and cook until carrots are just tender and most of the liquid has reduced to a glaze, about 10 minutes. Season to taste with salt and pepper. Sprinkle 1-2 tbl. chopped fresh mint on the carrots, toss well, and serve.

Note: The carrots have been so good fresh. This recipe is for those of you that don't care for crunching on a raw carrot.