3 pounds of carrots
3 Tbsp unsalted butter
2 Tbsp honey
2 Tbsp fresh lime juice
1 Tbsp grated lime rind
1 Tbsp minced ginger

Peel and slice carrots cook until tender, but still crisp. ( 8 minutes) Drain and keep in pot

In another saucepan, melt butter, add honey, lime juice, lime rind and ginger. Bring to a boil. Remove from heat.

Pour sauce over carrots in pot and warm 2 minutes
garnish with sliced limes

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