1/2 c. water
1 lb. baby carrots, pared
1 tbsp. butter
1/2 tsp. granulated instant chicken bouillon
1 tsp. sugar
1 tsp. lemon juice
1 tbsp. parsley

In skillet, bring water and bouillon to a boil. Add carrots, butter and sugar. Cover and simmer 6 to 7 minutes until carrots are just tender. Remove carrots with slotted spoon, keep warm. Increase the heat to high and cook down liquids to about 2 tablespoons. Remove the skillet from heat. Stir in the lemon juice. Pour over the carrots; toss to coat. Sprinkle with parsley.