Southern Living FEBRUARY 2006
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.
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