Sunshine Carrots: 3 cups sliced carrots, 1 Tbsp. sugar, 2 Tbsp., butter, 1 Tbsp.lemon juice, ¼ tsp. lemon zest, 1 tsp. chopped parsley. Boil carrots in water until tender; drain well and return to pan. Add sugar, butter, lemon juice and zest to carrots. Cook over medium heat, stirring until butter is melted. Stir in parsley and remove from heat.