Carrots with Horseradish Glaze
2 lbs carrots, scraped and cut diagonally into 1/2 inch slices
1/4 cup butter
1/3 cup honey
2 Tbsp prepared horseradish
Cook carrots, covered in a small amount of salted water, for 12 to 15 minutes or until crisp-tender. Drain and leave in pan. Melt butter in a small saucepan over low heat; stir in honey and horseradish. Pour over carrots and cook until thoroughly heated.
To make ahead: Combine cooked carrots with sauce and refrigerate. Heat thoroughly on stovetop, or put in microwave-safe bowl and heat in microwave oven.
Makes 6 servings
Allergy Warning: Contains milk