1 pound carrots
1 small lemon
2 tablespoons butter or margarine
2 tablespoons light-brown sugar
1. Cut each carrot crosswise in half. In heavy 3-quart saucepan, heat 1 inch water to boiling over medium heat. Add carrot halves, cover, and simmer 15 to 20 minutes or until crisp-tender.
2. Meanwhile, finely grate 1 teaspoon peel from lemon and reserve, then cut lemon and squeeze 1 tablespoon juice.3. Drain cooked carrots and return to saucepan; add butter, brown sugar, and lemon juice. Cook over medium heat, stirring frequently, until sugar is completely dissolved and carrots are well glazed ? about 5 minutes. Spoon carrots into serving bowl; garnish with reserved grated lemon peel and serve.