Ingredients

• 1 pound peeled baby carrots
• 1/4 cup chicken stock, or vegetable stock
• 1 tablespoons margarine or butter
• 1 tablespoon brown sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon rind
• 1/4 teaspoon salt
• Pepper to taste
• 1 tablespoon finely chopped fresh parsley or chives

Directions

1. In a medium saucepan, cook carrots in boiling salted water for 5 to 7 minutes (start timing when water returns to a boil) or until just tender-crisp; drain and return to saucepan.
2. Add stock, butter, brown sugar, lemon juice and rind, salt and pepper. Cook, stirring often, 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed.
3. Sprinkle with parsley or chives and serve.