Ingredients

• 1 lb. whole organic young carrots
• 2 Tbsp grass-fed pastured butter or coconut oil
• 2 Tbsp honey
• 2 Tbsp fresh chives (or green onion), finely chopped
• pinch sea salt and pepper to taste

Directions

Trim and peel carrots. In a steamer over boiling water, steam carrots, covered for about 5-7 minutes (until just tender). In a skillet melt butter with honey over moderately low heat. Stir in chives, salt and pepper. Add the carrots and gently toss them, until they are nicely coated with the glaze, cooking an additional minute.

Serve and use some of the trimmed greens for decoration!