Lemon Glazed Carrots

1 lb carrot (baby, rinsed)
1/4 cup chicken stock (vegetable)
1 tbsp butter
1 tbsp brown sugar
1 tbsp lemon juice
1/2 tsp lemon zest (grated)
salt
pepper
1 tbsp fresh parsley (chives finely chopped)

Rinse the carrots under running water and place in a 2 quart casserole, cover and microwave for 5 to 6 minutes or until crisp tender, stirring half way through.
Drain off any water that accumulates during cooking and add the carrots to a medium saucepan along with the stock, butter, brown sugar, lemon juice and zest.
Bring to a boil and cook, stirring often for 3 to 5 minutes or until liquid has evaporated and carrots are lightly glazed.
Season with salt and pepper to taste, sprinkle with parsley or chives and serve.