12 med. carrots, peeled and cut into 1-inch lengths
6 tbsp. unsalted butter
2 tbsp. curry powder
1/4 tsp. salt
1/4 tsp. black pepper
1/4 c. fresh lemon juice
2 tbsp. brown sugar
1 c. pecans, chopped (optional)

Place carrots in saucepan and add cold water to cover. Cook over medium-high heat until tender, about 20 minutes. Drain and return to the pan.

Mix butter, curry powder, salt and pepper and add to the carrots. Heat over very low heat, tossing to coat the carrots with the butter mixture. Add lemon juice and brown sugar. Heat, tossing occasionally, until carrots are glazed. Sprinkle chopped pecans. Serve immediately. 4 to 6 servings.