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This super simple recipe features the homely honey-spiced flavors of a carrot dish that has been passed down to us through the generations of our Dutch family - updated for modern palates and busy lives. 

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Ingredients

• 1 pound small carrots, peeled (500 g). Leave 1/2 inch (1 cm) of the green stalk intact.
• 4 tbsp salted butter
• The juice and finely grated zest of half a lemon
• 1 tsp runny honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

• Prep Time: 10 minutes
• Cook Time: 7 minutes

• Total Time: 17 minutes
• Yield: Serves 4.

Preparation

Microwave the carrots with a tablespoon of water in a covered microwave-safe dish on high for about 5 minutes, or until tender. They should not be mushy. Melt the butter in a frying pan on a low heat. Add the lemon juice and zest, the honey and the cinnamon and nutmeg. Now add the cooked carrots. Toss. Serve.

TIPS:

I usually serve these sweet cinnamony carrots with lamb chops. I fry the chops while the carrots are microwaving.

When the meat is cooked, I remove it to a plate to rest and then I add the butter and the rest of the ingredients to the pan.

If you do not have a microwave, or you have an aversion to using one, rest assured that you can sautee these in the butter. Or simply steam the carrots before adding them to the glaze.

You can save even more time on busy days if you buy ready-peeled carrots in a packet.

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