• 1 Tbs. unsalted butter
• 1-1/2 lbs. carrots, peeled and cut into 1-1/2 inch sticks
• 1/2 tsp. sugar
• 1/4 tsp. salt (optional), or to taste
• 1/8 tsp. white pepper
• 1/4 cup water
• 3 Tbs. lemon juice

Melt butter in a heavy saucepan over medium heat. Sauté carrots 3 minutes. Stir in sugar, salt, white pepper and water and bring to a boil. Cover saucepan and reduce heat to low. Simmer 3 minutes or until carrots are almost tender. Stir in lemon juice and simmer uncovered over medium high heat until carrots are glazed.

Per serving: calories 92, fat 3.1g, 28% calories from fat, cholesterol 8mg, protein 2.1g, carbohydrates 15.6g, fiber 6.0g, sugar 8.6g, sodium 101mg, diet points 1.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.9, Fruit: 0.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.6, Sugar: 0.0, Very lean meat protein: 0.0

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