1.  Combine all the ingredients except the garnish in a saucepan no more than 6 inches across; add about 1/3 cup water (or white wine or stock).  Bring to a boil, then cover and adjust the heat so the mixture simmers.

2.  Cook, more or less undisturbed, until the carrots are tender and the liquid is pretty much gone, 10 to 20 minutes.  Uncover and boil off the remaining liquid, then add the lemon juice if you're using it.  Taste and adjust the seasoning; serve hot, or within an hour or two, garnished with the herb if you like.

5 ways to jazz up quick-glazed carrots:

1.  Add 1/2 cup or so of chopped onion, shallot, scallion, or leeks

2.  Add 1/2 cup or so of chopped pitted dates, raisins, dried currants, or dried tomatoes.

3.  Whisk together 1 tablespoon soy sauce and 1 tablespoon miso, then stir this into the carrots just as they're done.  (Use sake as the glazing liquid instead of the water if you have it.)

4.  Add 1 cup or so of peas, snow peas or snap peas, along with the carrots (thawed frozen are fine).

5.  Add a tablespoon or so of any mild chile paste (one made with ancho chiles would be ideal).