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Side Dish Sunday: Baby Carrots & Grapes in Honey Mint Sauce

  • 1 1/2 pounds baby carrots, peeled & trimmed
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 4 tablespoons honey
  • 2 teaspoons lemon juice
  • 1 tablespoon freshlly chopped mint leaves
  • 1/2 cup butter, melted
  • 1 cup green seedless grapes  (if not in season, substitute 1/2 cup golden raisins)
Boil carrots in water with salt & sugar until tender.  Drain.

In a sauce pan, melt butter.  Mix in honey, lemon juice and mint leaves.  Add carrots and grapes, stirring until well coated.  Serve hot.
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