Tangy Honeyed Carrots

• 3 (1 lb) packages baby carrots, about 6 cups
• 1 large lemon
• 14 cup liquid honey
• 2 tablespoons butter, at room temperature
• 1 teaspoon salt
• 1 cup fresh basil leaf, optional

1. Place carrots in a large wide saucepan.
2. Add just enough water to cover bottom of pan.
3. Cut lemon in half and discard seeds.
4. Squeeze about 3 tbsp juice from lemon.
5. Stir into carrots, along with honey, butter and salt.
6. Cover and bring to a boil over high heat.
7. Then reduce heat to medium-high and boil gently, covered, and stirring often until carrots are almost tender, from 8-10 minutes.
8. Remove lid and reduce heat to medium.
9. Continue to cook, uncovered and stirring often, until remaining liquid in pan is absorbed and carrots are tender, about 5 more minutes.
10. Meanwhile, if using basil, stack about 5 leaves on top on one another, and cut into thin strips.
11. Repeat with remaining basil.
12. Remove carrots from heat and stir in basil.
13. Serve immediately.

baby carrots, lemon, liquid honey, butter, salt, fresh basil leaf

Taken from www.food.com/recipe/tangy-honeyed-carrots-33589 (may not work)