Glazed Carrots

• 2 pounds carrots, peeled and cut into sticks
• ¼ cup butter
• ¼ cup packed brown sugar
• 1 lemon
• 1 lime 
• ¼ tsp cinnamon
  
• ¼ teaspoon salt
• ⅛ teaspoon ground white pepper
• Parsley
  

1. Place carrots into a large saucepan; pour in enough water to cover and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
2. Zest the lemon and the lime then juice each.
3. Melt butter in the same saucepan over low heat. Stir in brown sugar, cinnamon, salt, and pepper until dissolved. Add the lemon and lime juice and zest. Cook to reduce the sauce until it is thick enough to coat the carrots
4. Add carrots to the saucepan and toss until coated in the glaze. Cook until the carrots are warmed through, about 1 to 3 more minutes
5. Finely chop the parsley and sprinkle over carrots.
   

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