1 tbsp. vegetable oil
1 tsp. plus 2 tbsp. butter
12 med. size carrots, cut on the bias into 1/2 inch thick slices
1/3 c. boiling water
1/2 tsp. salt
2 tbsp. light brown sugar
1 tsp. grated lemon rind
1 tbsp. lemon juice
2 tbsp. parsley, chopped

Heat the oil and teaspoon of butter in a skillet. Add the carrots and saute, while stirring until carrots are shiny, about 2 minutes. Add water and salt; cover and simmer 10 minutes or until carrots are just tender. Add the brown sugar, lemon rind, lemon juice and remaining butter. Simmer, uncovered until sugar is melted, extra liquid evaporates and carrots are glazed. Sprinkle with parsley. Serves 6.