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1 pound carrots
Water
2 tablespoons butter or margarine
2 teaspoons honey
2 teaspoons lemon juice
1/4 teaspoon salt
2 teaspoons chives chopped
Peel and thinly slice carrots (you will have about 3 cups). Place in a medium saucepan. Add enough water to cover carrots by 1/2 inch. Over high heat, bring to a boil; reduce heat to low, cover and simmer for 10 to 20 minutes or until tender. Drain and set aside.
In same saucepan over medium heat, melt butter or margarine. Stir in honey, lemon juice and salt. Add carrots, tossing to coat. Cook and stir until heated through. Stir in chives.
Serve immediately.
Note: For a different flavor, use 1/8 teaspoon dried dill weed in place of the chives.
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