Instructions: 1. In a small, heavy saucepan, mix syrup, mustard and arrowroot.

2. In a small bowl, stir together vinegar, water, lemon juice, lemon zest and raisins.

Slowly add to syrup mixture and cook, stirring, over medium low until thickened. Keep warm while preparing carrots.

3. Preheat oven to 450i. Toss carrots with oil and water and spread on baking sheet. Roast on top shelf of oven for 8 to 10 minutes, or until tender-crisp. Top with warm raisin sauce and serve.

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