LEMON GLAZED CARROTS

• 3 Tbsp butter or ghee
• 3 Tbsp honey or agave nectar
• 3 Tbsp lemon juice
• 1/4 tsp sea salt
• grated lemon peel, optional

Place carrots in saucepan; cover with water. Bring to a boil, reduce heat, cover and simmer 10-12 minutes, or until crisp. Meanwhile, in a small saucepan, melt butter. Add honey or agave nectar, lemon juice and salt. Bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. Garnish with lemon zest if desired.