|Water||1 Cup (16 tbs)|
|Light brown sugar||1⁄4 Cup (4 tbs), packed|
1. Cut each carrot crosswise in half. In 3-quart saucepan over medium heat, in 1 inch boiling water, heat carrots to boiling; cover and simmer 20 minutes or until tender; drain.
2. Meanwhile, grate 1 tablespoon peel and squeeze 2 tablespoons juice from lemon.
3. To carrots, add butter or margarine, brown sugar, and lemon juice. Over medium heat, cook, stirring gently, until sugar dissolves and carrots are glazed, about 5 minutes.