In a saucepan, cook carrots in a small amount of water until crisp-tender; drain. Remove and keep warm. In the same pan, heat brown sugar and butter until bubbly. Stir in lemon peel. Return carrots to pan; cook and stir over low heat for 10-15 minutes or until glazed. Remove from the heat; stir in vanilla. Recipe by: Taste Of Home - April/May 1997 Posted to MC-Recipe Digest V1 #630 by The Taillons on May 31, 1997