Sweet Carrots and Green Grapes

½ cup butter

4 cups carrots, cut into 2-inch julienne strips

1 cup seedless green grapes

2 T honey

1 T lemon juice

pinch of salt

3-4 mint leaves, finely chopped

Melt the butter in a heavy skillet. Add carrots and stir until well coated. Cover and cook until almost tender (about 10 minutes). Add grapes, honey and lemon juice and cook slowly for 5 minutes. Add salt and scatter the mint leaves over the top just before serving.