1 1/4 lb. baby carrots, peeled and halved lengthwise
2 bunches green onions, 2 inches white parts and 2 inches green
1/4 c. unsalted butter
2 tbsp. fresh lemon juice
1 tsp. grated lemon peel
1/2 tsp. sugar
Salt
Freshly ground pepper

Cook carrots in large pot of boiling water until tender-crisp, 5 minutes. Drain. Refresh under cold water. Pat carrots dry. Cut onions lengthwise in half. Refrigerate separately.

Melt butter over medium high heat on large skillet. Add carrots and toss to coat with butter. Add onions and stir until carrots and onions are heated throughout, 3 minutes. Add lemon juice, peel and sugar. Toss well. Season with salt, pepper, and sugar to taste. Serve immediately. Serves 6 people.