Ingredients

Do this first: Squeeze 2 tablespoons of fresh lemon juice from 1 lemon.
1 pound trimmed baby carrots
1 tablespoon honey
3 tablespoons water
2 tablespoons fresh lemon juice
1/2 teaspoon dried mint flakes

Directions

Place all ingredients in microwave-safe baking dish, about 11 by 7 inches, or equivalent. Stir to combine and leave in a single layer.

Cover dish tightly with a lid set slightly ajar to let steam escape, or with microwave-safe plastic wrap. If using plastic wrap, poke holes in it with a fork several times for steam to escape and don't let the plastic rest on the carrots.

Microwave on high 5 minutes, stirring halfway through.

Let dish stand covered for 2 minutes before lifting lid. When handling the dish, be sure to use oven mitts and open the lid away from you to avoid steam burns. Test a carrot — it should be tender but still slightly crispy in the center. If too crunchy, re-cover the dish and heat for another minute or so. Serve warm or at room temperature as a side dish or snack. Makes 4 servings.