Adapted from: Barnes & Noble Basics in the Kitchen by Pamela Richards
6 carrots, sliced on the diagonal
1 1/2 tsp cornstarch
1 1/2 table lemon juice
1/2 cup water
1/2 tbl butter
Coarse sea salt and pepper to taste
Steam the carrots until tender but firm/crisp. Set aside and keep warm.
Meanwhile combine the cornstarch and lemon juice in a small pan. Mix until combined and add water. Heat over medium. Keep stirring until mixture thickens slightly.
Add the remaining ingredients, stirring until he butter is melted. Pour over the carrots, toss to coat, and enjoy.
These were quick, easy, and delicious. My critic called them A+ :). Definitely repeatable and I loved using the tricolor carrots they made it feel fancy!