Curried carrots with raisins

• ½ lb. carrots, peeled, halved lengthwise and sliced diagonally into 1/2-inch-thick pieces
• 1/2 tbsp. honey
• 1 tsp fresh lemon juice
• 1/2 tsp. Dijon mustard
• 3/4 tsp. curry powder
• 1/2 tbsp. safflower oil
• 1 tsp. unsalted butter
• 1 tsp. brown sugar
• 1/6 cup raisins

Pour enough water into a saucepan to fill it 1 inch deep. Set a vegetable steamer in the pan and bring the water to a boil. Put the carrots in the steamer, cover the pan, and steam the carrots until they are tender about 10 minutes. Remove the pan from the heat, uncover it and set it aside.

While the carrots are steaming, combine the honey, lemon juice, mustard and curry powder in a bowl. Put the oil and butter in a large, heavy-bottomed skillet over medium-high heat. When the butter bubbles, add the carrots and sauté them, stirring often, for two minutes. Sprinkle the brown sugar over the carrots, add the raisins, and cook the mixture, stirring constantly, for two minutes more. Stir in the honey mixture and continue cooking, stirring constantly and scraping down the sides of the skillet, until the carrots are well glazed – two or three minutes more. Serve at once. Serves 3.