1-1/2 pounds medium carrots, cut into 1/2-inch diagonal slices
3 tablespoons butter
3 tablespoons brown sugar
3 tablespoons lemon juice
1/4 teaspoon salt
Grated lemon zest, optional
Place 1 in. of water and carrots in a large skillet; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until crisp-tender.
Meanwhile, in a small saucepan, melt butter. Add brown sugar, lemon juice and salt; bring to a boil, stirring constantly. Drain carrots; add butter mixture and toss gently. If desired, garnish with lemon zest.