2 1/2 c. diagonally sliced or baby carrots
1/2 c. water
2 tbsp. butter
3 tbsp. sugar or corn syrup (I use light pancake syrup)
1 tbsp. lemon juice
1/2 tsp. salt

Cook carrots until tender (about 15 minutes). Drain. Melt butter. Add the rest of ingredients. Stir until dissolved and well blended. Add carrots, cook and stir occasionally until carrots are glazed.

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