2tablespoonchopped pecans or other nutssalted or candied is best
a healthy pinch of salt
Instructions
Melt butter over medium heat in large deep skillet with a tight fitting lid. Add celery seed and allow to sizzle for one minute. Add carrots, toss in butter. Then add β cup of water. Bring to a hard boil and cover with a lid. Boil, covered for 4-5 minutes.
After 4-5 minutes, check carrots, they should be mostly tender at this point. Continue to boil on high high to allow liquid to mostly boil off. You just want to tablespoon or so of liquid at the bottom of the pan. Reduce heat, add orange juice, orange zest, green onions and honey. Simmer until slightly reduced. Salt well. Test for seasoning and adjust salt if needed. Remove to serving platter. Drizzle remaining pan sauce over carrots and sprinkle with fresh mint, pecans and feta cheese. Serve immediately