Sweet Nutty Carrots
Submitted by Nancy Burkholder
This is a family favorite in the fall: Fresh carrots dug from the garden and new honey from the hive. We often have this lovely bright dish without the nuts, and it is always a "Pot Luck Favorite".
5 or 6 cups of carrot sticks cooked till just tender and drained thoroughly
In separate pan heat:
1/3 cup butter,
2 Tablespoons Honey
1/2 teaspoon salt
coarsely ground pepper to taste
2 Tablespoons Lemon Juice
1/4 teaspoon freshly ground Lemon zest (optional)
1/2 cup walnuts coarsely chopped
Pour sauce over carrots,toss and serve.