Saute' Baby Carrots

Ingredients

• 1 1/4 lbs. baby carrots, peeled, tops trimmed to 1/4'' and halved lengthwise
• 2 bunches green onions, (white part plus 2'' of green)
• 1/4 cup unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoons sugar
• salt and pepper to taste

Directions

1. Cook carrots in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain and refresh under very cold water. Drain again and pat carrots dry. Cut onions lengthwise in half, then diagonally into 1 1/2'' long pieces.
2. Melt butter in a large heavy skillet over medium high heat. Add carrots and toss to coat with butter. Add onions and stir until carrots and onions are heated through, about 3 minutes. Add lemon juice, lemon peel and sugar. Toss well to coat.
3. Season with salt and pepper. Add more sugar if desired.