12 medium carrots, cut into 1 inch pieces
1/2 c. packed brown sugar
3 tbsp. butter
1 tbsp. grated lemon peel
1/4 tsp. vanilla extract

In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10 to 15 minutes or until glazed. Remove from heat; stir in vanilla.

Makes 6 servings.