4 cups diagonally sliced carrots
3 Tablespoons butter
3 Tablespoons honey
3 Tablespoons finely chopped fresh mint
Cook carrots in a small amount of boiling water 6 to 8 minutes, or until tender. Drain; set aside.
Combine butter and honey in a large skillet. Cook over medium-low heat until butter melts. Stir in chopped mint; cook 1 minute.
Add cooked carrots; toss gently until carrots are glazed. Cook just until carrots are thoroughly heated.
Transfer to a serving platter, and garnish with fresh mint sprigs, if desired.
Makes 8 servings.