Ingredients

1 Tbsp. oil
1 tsp. + 2 Tbsp. butter
12 medium carrots, cut lengthwise into 1/2″ thick slices
1/3 C. boiling water
1/2 tsp. salt
2 Tbsp. light brown sugar
1 tsp. grated lemon rind
1 Tbsp. lemon juice
2 Tbsp. chopped parsley

Cooking Instructions

Heat the oil and 1 tsp. butter in a skillet. add the carrots and Saute, while stirring, until carrots are shiny, about 2 minutes. Add the water and salt, cover and simmer for 10 minutes or until carrots are barely tender. Add the brown sugar, lemon rind, lemon juice and remaining butter. Simmer, uncovered, until sugar is melted, extra liquid evaporates and carrots are glazed. Sprinkle with the parsley. Serves 6.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)