Lemon/ginger Baby Carrots

2 lb Baby carrots
2 tb Butter
1 tb Brown sugar
1 ts Fresh grated lemon rind
1 ts Grated fresh ginger root
(or to taste)
ds Salt for water

Bring lightly salted water to a boil. Add carrots and cook about 20 minutes or just tender. Drain and set aside.

In a small saucepan, melt butter over medium heat. Add sugar and stir until dissolved. Stir in the lemon rind and ginger. Cook for an additional minute. Toss with the carrots and serve.

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