Minted Carrots

½ pound baby carrots

1 teaspoon butter

2 tablespoons brown sugar

2 tablespoons honey

⅛ teaspoon dried mint, crushed

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.

Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.