Someday, I will give you a recipe for the casserole. Right now it's not quite ready. But you can have the recipe for honey-lime carrots. They're pretty quick and easy and a nice change to what you might normally do with carrots. This recipe is adapted from Going Solo in the Kitchen, but I felt it needed some parsley (which the original recipe didn't include), and I wanted to use baby carrots rather than whole mature carrots, because that's what I had on hand.
Honey Lime Carrots
About 1 cup baby carrots, halved lengthwise
1 teaspoon honey
1 teaspoon lime juice
A few sprigs of parsley (optional)
Steam carrots over boiling water for a few minutes until crisp-tender. Set carrots aside and put 1 tablespoon of the steaming liquid into a small pan. Add honey and stir over medium heat, boiling until the sauce cooks down to a syrupy glaze. Remove from heat. Add lime juice and mix well, then add carrots and mix until coated. When ready to serve or pack, top with chopped parsley.