Ingredients
1 1/4 pounds baby carrots, peeled, tops trimmed to 1/4 inch, halved lengthwise.
2 bunches green onions( white parts and 2 inches of green)
1/4 stick unsalted butter
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon ( or more to taste) sugar
Salt and Pepper
Preparation
Cook carrots in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. refresh under cold water. Drain. Pat carrots dry.
Cut onions lengthwise in half, then diagonally into 1 1/2 inch pieces. ( Can be prepared 1 day ahead. Refrigerate carrots and green onions separately).
Melt butter in 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 1/2 teaspoon sugar; toss well. Season with salt and pepper. Taste; add more sugar if desired.
