Place carrots in a medium size saucepan and add just enough cold water
to cover. Bring to a boil over high heat: reduce heat and simmer for 8
minutes or until almost tender. Drain well; return carrots to saucepan.
Add a creamy vegetable oil such as Imperial Culinesse, honey, limejuice
and pepper. Cover over medium-low heat for 3 to 5 minutes, stirring until
carrots are tender-crisp, glazed and most of the liquid has evaporated.
