2 Tbsp. butter or margarine
1/4 cup honey
1/4 tsp. salt
1/4 tsp. thyme or dill weed
and cut carrots into slices or thin sticks. Cook in small quantity
of boiling water until tender-crisp (about 10 minutes). Drain. Add
butter or margarine, honey, salt and thyme or dill weed to carrots in saucepan.
Cook over medium heat, stirring occasionally until glazed, about 5