2 lbs. carrots, scraped & sliced diagonally
1/4 c. butter
1/4 c. brown sugar, firmly packed
1/4 c. lemon juice
1/2 tsp. salt

Cook carrots in a small amount of boiling water 12 to 15 minutes or until crisp/tender; drain. Melt butter in a small saucepan; add remaining ingredients. Bring mixture to a boil, stirring constantly. Pour over carrots and toss gently. Yields 8 servings.