1 lb. carrots, pared and sliced, 2-inch lengthwise
1/4 c. butter
1/4 c. brown sugar, firmly packed
1/4 tsp. Tabasco sauce
1/2 tsp. salt
1 tsp. lemon juice

Bring about 1 inch of water to a boil, add carrots, cook covered for 5 minutes or until desired tenderness and drain.

Combine butter and brown sugar in a 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 to coat.