No-Name Carrots

Zest and juice of 2 limes
3 T. extra-virgin olive oil
2 T. honey
1/2 t. dry mustard
1/8 t. crushed red pepper
Salt
1-1/4 lbs. carrots, peeled and sliced crosswise
1/2 cup sliced dried apricots
3 small scallions, diced

In a medium pan over low heat, cook lime juice, olive oil, honey, mustard, and red pepper until warm, about 1 minute. Remove from heat and cover.

In a large pot of boiling salted water, cook carrots until just tender, 2 to 3 minutes. Drain and transfer carrots to serving bowl.

Add dried apricots and scallions, then toss carrots with warm honey-lime dressing. Sprinkle with lime zest.

Serves 4.

Source unknown (didn't even cut out the name).