5 c. fresh carrots, peeled and sliced
1 tsp. salt
1 c. butter
1/2 c. honey
1/4 c. vinegar
1 c. brown sugar, divided in half
1 sm. onion, thinly sliced
Grated rind of 1 lemon
2 tbsp. fresh parsley

Steam or boil carrots in lightly salted water until just tender; drain. Combine butter, honey, vinegar and 1/2 cup brown sugar in small saucepan over low heat until melted. Bring mixture to boil and remove from heat. Combine carrots, onions, lemon peel and parsley in a medium saucepan; sprinkle with remaining sugar. Pour sauce mixture over carrots and cook slowly 30 minutes, stirring occasionally.