Ingredients
12 medium carrots, cut into 1-inch pieces1/2 cup packed brown sugar3 tablespoons butter1 tablespoon grated lemon zest1/4 teaspoon vanilla extract
Preparation
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 zest. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla.
