•4 tablespoons butter
•2/3 cup honey
•1/4 cup Key lime juice
•3 pounds baby carrots
•Salt and ground black pepper, to taste
•1/2 cup chopped fresh cilantro
In a large, deep saute pan over medium-high, heat the butter, honey and lime juice until the butter is melted.
Add the carrots and cook, uncovered and stirring occasionally, until the glaze is thick and the carrots are firm but tender, about 30 minutes.
Let stand for 10 minutes to thicken.
Season with the salt and pepper, then stir in the cilantro.
Nutrition information per serving (values are rounded to the nearest whole number): 178 calories; 41 calories from fat (23 percent of total calories); 5 g fat (3 g saturated; 0 g trans fats); 12 mg cholesterol; 33 g carbohydrate; 2 g protein; 3 g fiber; 169 mg sodium.