Ingredients
1/4 cup butter, cubed3/4 cup chicken broth2 teaspoons sugar2 teaspoons salt1/8 teaspoon pepper14 medium carrots, cut into 1/4-inch slices3 tablespoons minced fresh parsley2 teaspoons lemon juice
Preparation
In a large saucepan, melt butter. Stir in the broth, sugar, salt and pepper; bring to a boil. Add carrots. Return to a boil. Reduce heat; cover and simmer for 8-10 minutes or until carrots are crisp-tender. Stir in parsley and lemon juice. Serve with a slotted spoon.
