12 carrots, halved
1/8 cup white sugar
2 tablespoons lemon juice
2 teaspoons lemon zest
3 cups milk
2 tablespoons butter
1 tablespoon lemon juice
1 1/2 tablespoons orange juice
1/2 teaspoon lemon zest
1 teaspoon grated lemon zest
Preheat oven to 350 degrees F (175 degrees C). Place carrots in a medium saucepan with boiling water. Bring to a gentle boil over medium heat. Boil until tender but crisp, about 5 minutes. Remove from heat and drain. Cool, peel and chop.
Place sugar in a small bowl. Stir in lemon juice, lemon zest and lemon zest. Pour over carrots and stir gently.
Place carrots in a large roasting pan. In a small bowl, mix carrots, sugar and lemon juice. Pour over carrots.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 2 to 3 minutes, until carrots are tender.
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