Candied Carrots

1. 1

   Cut each carrot crosswise in half.

2. 2

   In heavy 3-quart saucepan, heat 1 inch water to boiling over medium heat.

3. 3

   Add carrot halves, cover, and simmer 15 to 20 minutes or until crisp-tender.

4. 4

   Meanwhile, finely grate 1 teaspoon peel from lemon and reserve, then cut lemon and squeeze 1 tablespoon juice.

5. 5

   Drain cooked carrots and return to saucepan; add butter, brown sugar, and lemon juice.

6. 6

   Cook over medium heat, stirring frequently, until sugar is completely dissolved and carrots are well glazed -- about 5 minutes.

7. 7

   Spoon carrots into serving bowl; garnish with reserved grated lemon peel and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.