1 lb. carrots
3 tbsp. butter
1/4 c. slivered almonds
2 tbsp. brown sugar
1/4 tsp. lemon pepper seasoning

Peel carrots and cut into 1/4 inch diagonal slices. In small saucepan, bring 1/2 cup water to a boil. Add carrots; cover and cool until crisp-tender, about 10 minutes. Drain well. In same saucepan, melt butter over medium heat. Stir in almonds, brown sugar and lemon pepper, cool stirring constantly for 3 minutes or until sugar dissolves. Add cooked carrots, toss to coat. Makes 4-6 servings.