Sweet Glazed Carrots

Glazed Carrots With Saffron

2 pounds baby carrots

3 cups water(enough to cover the carrots)

4 tbls sugar

4 tbls butter

1/2 tsp salt

a few strands of saffron (about 1/2 tsp)

lemon juice

• Slice the carrots diagonally in about 1/3 inch pieces.
• Place all of the ingredients except the saffron in a medium sauce pan. The water should just cover the carrots.
• Bring the water to a boil and then add the saffron.
• Continue cooking the  carrots until they are tender and the liquid is reduced to a shallow glaze.
• Serve with a squeeze of fresh lemon juice.

Serves about 8.