1 lb sliced carrots
2 tbsp butter
2 tbsp dark brown sugar
2 tbsp freshly squeezed lemon juice
salt & pepper to taste
Cook the carrots in boiling lightly salted water, 12- 15 minutes, or until “crisp tender”. Drain and place in a serving dish.
Melt the butter in a small saucepan and add the sugar, lemon juice and salt and pepper. Pour over the carrots and toss. Garnish with a few lemon slices.