Even if you aren't a carrot-lover, you'll love these!!

2 lb carrots, preferably a mixture of colors

1 tsp ground corriander

4 Tbsp butter (from grass-fed cows! Kerry-Gold it's called)

1/2 lemon 

3 Tbsp honey

S&P 

chopped fresh cilantro  - 1/4 - 1/3 cup

1.  Peel carrots, cut them on the diagonal about 1/4 inch thick.

2.  In a stainless-steel large fry pan, heat butter until melted, then add coriander and cook and stir for 1 min.  Add lemon juice honey and 2/3 cup water.  Cook gently for 1 minute.

3.  Add carrots, salt and pepper to taste, stir, raise to med-high and cook until carrots are just barely tender and liquid is reduced to a glaze - about 15 min.

If carrots are still not tender after the liquid is nearly gone, add a bit more water and cook a while longer until they are to your liking.

4.  Stir cilantro into carrots, adjust seasonings and serve! 

This recipe is adapted from "A vegetable a day" by wms-sonoma

TJ's sells a 2 lb bag of yellow, purple, orange carrots - so pretty!