- 12 medium carrots, cut into 1 inch pieces
- 1/2 cup packed brown sugar
- 3 tablespoons butter or margarine
- 1 tablespoon grated lemon peel
- 1/4 teaspoon vanilla extract
- In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla.