Carrots With Horseradish Glaze
- 1 ¼ teaspoons salt, divided
- 1 (16-ounce) package baby carrots
- 3 tablespoons butter
- 2 tablespoons prepared horseradish
- 1/3 cup honey
Cook carrots and 1 teaspoon salt in boiling water to cover in a large saucepan 15 minutes or until tender; drain. Melt 3 tablespoons butter in saucepan over medium-high heat; stir in honey, horseradish, and remaining 1/4 teaspoon salt. Add carrots, and cook, stirring gently, 5 minutes.