Lemon Glazed Baby Carrots Serving Size - 4 Prepared By - Tom Recipe Rating
			1 lb peeled baby carrols 1/4 cup chicken or vegetable stock 1 tbsp butter 1 tbsp packed brown sugar 1/2 tsp grated lemon zest 1 tbsp fresh lemon juice 1/4 tsp salt Freshly ground black pepper 1 tbsp finely chopped fresh parsley or chives
			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. Add stock, butter, brown sugar, lemon zest and juice, salt and pepper to taste. Cook, stirring often, for 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed . Sprinkle with parsley or chives and serve.