1 c. water
1/4 c. olive oil
1/4 c. fresh lemon juice
1 tbsp. sugar
3 garlic cloves (slivered)
Slivered peel of 1 lg. lemon
12 lg. (2 1/2 lbs.) carrots, cut diagonally in 1/4 inch slices
2 tbsp. minced parsley
1 tbsp. minced fresh mint (optional)

Combine first six ingredients in deep large skillet and bring to simmer over medium heat 2-3 minutes. Add carrots and cook uncovered until crisp-tender (3-4 minutes). Transfer carrots to serving bowl.

Boil liquid and reduce to 1 1/3 cups. Pour over carrots. Add parsley and mint and toss with salt (optional) and pepper. Cover and refrigerate up to 2 days. Let stand at room temperature for 30 minutes before serving.