These are on the menu plan for this week, so I went ahead and made extras for the freezer as well.
2lbs. carrots, washed, peeled and cut into thick coins
1.5 cups apple juice
1 cinnamon stick
1t lemon zest
In medium saucepan, combine carrots, along with everything but the zest and honey, and bring to a boil.
Reduce heat and simmer for around 8 minutes, until carrots are tender but firm. Remove from heat. Toss cinnamon stick, add zest and honey, toss to coat, and serve.
This worked out to 3 portions for our family, at a cost of under .50 per serving.