Steamed Baby Carrots

• 2 bags of baby carrots, about 12 ounces each, scraped and washed
• 3 tablespoons margarine
• 1 tablespoon sugar
• 1 teaspoon lemon juice
• Salt and pepper to taste
• 2 tablespoons chopped fresh mint

1. Steam the carrots for five minutes or until barely tender.
2. Melt the margarine in a saucepan.
3. Add the carrots, sprinkle with sugar, lemon juice, salt and pepper.
4. Cook over high heat for five minutes, stirring all the time.
5. Remove to a serving bowl.
6. Sprinkle the mint over the carrots and serve.

carrots, margarine, sugar, lemon juice, salt, fresh mint

Taken from cooking.nytimes.com/recipes/10003 (may not work)