1 lb. carrots
2 Tbsp. sweet butter
1/2 tsp. dried rosemary, crumbled
1 tsp. grated lemon peel
Juice of one fresh lemon (about 2 Tbsp.)
1/2 tsp. salt.
1/2 tsp. pepper
Scrub or peel carrots, depending on your tastes, and slice thinly. Steam carrots until barely tender and drain well. You may make the recipe up to this point and then refrigerated carrots, covered, for up to 48 hours. Melt butter in large skillet. Mix in rosemary, lemon peel, lemon juice, salt and pepper and cook 2 minutes. Add carrots and toss to heat through.