Instructions

• Place 1 pound peeled, cut carrots in a deep skillet or saucepan and add enough water to cover them. Bring to a boil over high heat.
• Boil until the carrots are tender-crisp, checking after 5 minutes (total time will depend on how thick they are cut). Once they're close to your desired doneness, drain the water and return the carrots to the pan.
• Add 3 tablespoons butter, 1/4 cup brown sugar, 1 teaspoon lemon juice, and 1 pinch cinnamon to the pan with the carrots.
• Cook over medium heat, stirring occasionally, until the butter melts, the sugar dissolves, and the sauce thickens and coats the carrots, about 5 minutes (reduce to medium-low if the glaze is browning too quickly).
• Season with salt and pepper to taste.
• Sprinkle with 1 tablespoon chopped fresh parsley if desired and serve immediately.