1/4 cup honey mustard
1 tablespoon real butter
juice of 1 lemon
1/2 teaspoon sea salt
small carrots, tops intact
Combine mustard, butter, lemon, and salt in pan and cook several
minutes. Microwave the carrots, leaving 1-2 inches of the green stems
on, covered, for 3-5 minutes. Drizzle with the glaze and serve.
