15 carrots, scraped
1/4 cup of honey
1/4 cup of butter
2 teaspoons of chopped mint leaves

Cook the carrots in boiling, salted water in a saucepan until tender, then drain. Add the honey and butter. Cook over low heat until the carrots are glazed, turning several times. Sprinkle with mint just before serving. Makes 4 - 6 servings