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.