Candied Carrots - cooking recipe

Ingredients

2 (16 oz.) bags baby carrots
1 large lemon
4 Tbsp. butter or margarine (1/2 stick)
1/4 c. packed light brown sugar

Preparation

Cut each carrot crosswise in half. In 3-quart saucepan over medium heat in 1-inch of boiling water, heat carrots to boiling; cover and simmer 20 minutes or until tender; drain.