Carrots with Sage and Lemon Butter

Carrots with Sage and Lemon Butter (inspired by The English Kitchen)

1 pound of carrots, peeled and sliced

2 Tb butter

zest from 1 lemon

4-6 sage leaves, chopped

salt & pepper

Place carrots in a pot with lightly salted water, and bring to a boil. Cook till tender, but not mushy, about 5-8 minutes.

While your carrots are cooking, melt the butter in a small saucepan on medium-medium low heat, and add the lemon zest and sage. Let it simmer while the carrots cook, and be careful not to let it burn! A little bit of browning is fine. *Note: Marie crushes her sage and lemon zest together with a mortar and pestle, but I don't have one. If you do, go for it!*

When your carrots are done, drain them, and drizzle the butter mixture over them. Season with a bit of salt and pepper, and toss to coat all the carrots, then serve, garnished with a little more zest if you'd like :)