1 lb. carrots, cleaned and sliced
1/4 c. (1/2 stick) 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 inch of water to boil in a large saucepan. Add carrots. Cook covered 5 minutes or until carrots are just tender. Drain. Combine butter and brown sugar in saucepan. Stir over medium heat until blended and bubbly. Add Tabasco pepper sauce and salt. Remove from heat. Add lemon juice and hot drained carrots - toss gently until coated.