Honeyed Carrots and Leeks

Lemon, ginger and honey give this quick side a perfectly balanced blend of sweet and tangy taste.

Ingredients

• 1 lemon
• 1 lb. baby carrots, halved lengthwise
• ½ cup sliced leeks (white and light green parts only)
• 1 Tbs. honey
• 1 tsp. olive oil
• 1 tsp. grated peeled fresh ginger

Instructions

1. Grate 1 tsp. zest and squeeze 2 Tbs. juice from lemon into separate bowls. In large skillet, combine carrots, leeks, lemon juice, honey, oil and ginger over medium heat. Cover; let simmer 5 min.
2. Uncover; cook until carrots are tender and liquid thickens, about 2 min. Stir in lemon zest. Season to taste with salt and pepper.