Ingredients:
1 lb carrots, peeled and sliced ( or 1 lb baby carrots)
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
1/2 teaspoon tarragon
Directions:
Place carrots in saucepan and cover with water. Bring to a boil; reduce heat and cover and simmer 10-12 minutes, or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice, salt, and tarragon. Bring to a boil, stirring constantly. Turn off heat.
Drain carrots. Add hot lemon butter mixture to drained, cooked carrots and toss gently.
Servings: 4-6
Time preparation: 5 min.
Time total: 17 min.