1 pound fresh small carrots
Salt and freshly ground pepper
2 tablespoons butter
2 green onion tops, sliced
2 tablespoons julienned fresh mint (optional)
2 tablespoons local honey
Cut the tops off the carrots, leaving about 1/2 inch remaining on each carrot. Peel carrots. Place in a large, shallow pan and cover halfway with water. Season to taste with salt and pepper and then add the butter. Bring to a boil over high heat; reduce heat to low and cover. Cook until the carrots are fork tender, about 15 to 20 minutes. Remove the lid and increase the heat to high. Cook until the water has reduced down to about 3 tablespoons. Add the green onion tops, mint (optional) and honey. Cook together until warmed through, about 30 seconds. Serves 4 to 6.
Note: Mint is optional, but makes a great addition when serving with lamb chops or leg of lamb.