Honeyed Carrots

• 2 tablespoons butter or margarine
• 1 1/2 pounds carrots, peeled and cut into slices one inch thick
• 1 small hot green chili, seeded and minced
• 2 tablespoons honey
• 3 tablespoons lemon juice
• 13 cup water
• Pinch of salt

1. Heat the butter or margarine in a heavy saucepan.
2. Add the carrots and cook, stirring, until they beginto brown.
3. Stir in the chili and saute another minute or so.
4. Stir in honey, lemon juice, water and salt.
5. Cover tightly and cook 10 minutes, until liquid has evaporated and the carrots are tender.

butter, carrots, green chili, honey, lemon juice, water, salt

Taken from cooking.nytimes.com/recipes/9859 (may not work)