1 lb. carrots, pared, sliced
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

Cook carrots, covered 5 minutes, or until they are crisp tender. Drain. Combine butter and sugar in pan, stir over medium heat until bubbly. Add Tabasco and salt, remove from heat. Add lemon and hot, drained carrots; toss gently until coated evenly.