Lemon Carrots

This is another winner from Momma Winegar's Recipes. I was assigned the vegetable for this weeks Sunday dinner (main course, Swiss Chicken....mmmmmm :) )and remembered this gem. Even the babies liked them!

Cook a 3 lb bag of carrots, steamed or boiled in about an inch of water for 20 minutes or until tender.

In a sauce pan, melt:

1/2 cup butter

1/2 cup sugar

2 teaspoons grated lemon zest (i just used the zest of 1 whole lemon)

1 Tablespoon lemon juice

Add glaze to the cooked carrots. Cook on low heat, turning until carrots are glazed.