yield: Serves 4

• 2 cups thinly sliced carrots
• 2 tablespoons unsalted butter
• 1/2 cup water
• 1 tablesoon sugar
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• chopped parsley

Preparation
Diagonally cut carrots into 1/8-inch-thick slices. In a heavy saucepan combine all ingredients and cook, covered, over medium high heat, stirring occasionally, until tender and a glaze has started to form-about 15 minutes. Garnish with parsley.