Lemon Glazed Baby Carrots - cooking recipe

Ingredients

1 lb baby carrots, rinsed
1/4 cup chicken stock or 1/4 cup vegetable stock
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon lemon juice
1/2 teaspoon lemon zest, grated
salt
pepper
1 tablespoon fresh parsley or 1 tablespoon chives, finely chopped

Preparation

Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
Season with salt and pepper to taste, sprinkle with parsley or chives and serve.