1lb (500 g) carrots, peeled and cut into sticks ¼ -½ inch (0.5 - 1 cm) square and 2-3 inches (5-7.5cm
1 tbsp (15 mL) butter or margarine
1 tbsp (15 mL) brown sugar
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) grated lemon rind
¼ tsp (1 mL) salt (optional)
1 tbsp (15 mL) ground black pepper to taste
finely chopped fresh parsley or chives, to garnish
In a medium saucepan, cook carrots in about 1 inch (2.5 cm) of boiling water for about 5 minutes (start timing when water returns to a boil), until tender-crisp; drain and return to saucepan.
Add butter or margarine, brown sugar, lemon juice and rind, optional salt and pepper. Cook, stirring often, 3-5 minutes or until liquid has evaporated and carrots are nicely glazed.
Sprinkle with parsley or chives, and serve.
May be chilled and served as a salad.