15 sm. carrots
6 tbsp. butter
3 tbsp. brown sugar
Salt & pepper to taste
Juice of 1/2 lemon
1 tbsp. minced parsley (opt.)

Scrape and cut carrots in half lengthwise. Boil carrots until tender, drain well. Melt butter in heavy skillet. Add lemon juice and brown sugar, heat, stirring until mixture becomes bubbly and syrupy, about 5 minutes. Add carrots and heat. Spoon mixture over carrots until well glazed. Season with salt and pepper. Stir in parsley if desired before serving. Serves 6.