Yield:
6 servingsIngredients
1/2 cup (1 stick) butter
4 cups peeled and julienned carrots
1 cup seedless green grapes cut in half
2 tablespoons honey
1 tablespoon fresh lemon juice
pinch of salt
3 or 4 fresh mint leaves, finely chopped, for garnish
Instructions
Melt the butter in a large skillet. Add the carrots and stir until well coated. Cover and cook until almost tender, about 10 minutes, stirring occasionally. Add the grapes, honey, and lemon juice. Cook on low heat for 5 minutes more. Add the salt and garnish with the mint.
