1 lb. carrots, pared & sliced
1/4 c. butter
1/4 c. firmly packed light brown sugar
1/4 tsp. Tabasco pepper sauce
1/8 tsp. salt
1 tsp. lemon juice

Bring about 1" water to a boil and add carrots. Cook for about 5 minutes or until tender; drain. Combine butter and brown sugar in saucepan. Stir over medium heat until blended and bubbly. Add Tabasco sauce and salt. Remove from heat. Add lemon juice and hot drained carrots, toss gently until carrots are coated evenly.