- 4 Tbs butter softened
- 3 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 1/4 cup chopped chives
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch carrots
In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.
Place carrots in a large pot and just cover with water.
Bring to a boil over medium-high heat and cook until just tender, about 20 minutes.
Drain and return to pan.
Add butter mixture and toss until butter melts and carrots are evenly coated.
Serve warm.
