Carrots With Horseradish Glaze

Ingredients

• 16 ounce baby carrots 
• 3 tablespoons butter 
• 0.3 cup honey 
• 2 tablespoons horseradish prepared
• 1.3 teaspoons salt divided

Equipment

• sauce pan

Directions

1. Cook carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 minutes or until tender; drain.
2. Melt 3 tablespoons butter in saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoon salt.
3. Add carrots, and cook, stirring gently, 5 minutes.