Glazed Carrots (Greer Garson Recipe)

Glazed Carrots
Recipe from Greer Garson, 1965 Ladies Home Journal

Glazed Carrots

15 small carrots, scraped and cut in half lengthwise
6 tablespoons butter
Juice of 1/2 lemon
3 tablespoons brown sugar
Salt and pepper to taste
1 tablespoon minced parsley


 Boil carrots in water until tender. Drain well. In large, heavy skillet,  melt butter, add lemon juice and brown sugar and heat until mixture becomes bubbly and syrup-like (about 5 minutes). Add the carrots and heat, spooning mixture over carrots until they are well glazed. Add salt and pepper, and just before serving, stir in  parsley.  Makes about 6 servings.