3 c. sliced carrots (1/4" slices)
2 tsp. lemon juice, fresh
1/2 tsp. grated lemon peel
1 tbsp. sugar
1 tbsp. snipped fresh parsley
2 tbsp. butter

Cook carrots in water 10 minutes or until just tender; drain well. In saucepan combine remaining ingredients; heat until butter is melted and sugar is dissolved. Add carrots, toss and serve at once. Serves 4.