In a bowl, combine butter, lemon zest and juice, chives, sugar, salt and pepper, and mix well with a rubber spatula or hand mixer on low speed.

Place carrots in a large pot and just cover with water.

Bring to a boil over medium-high heat and cook until just tender, about 20 minutes.

Drain and return to pan.

Add butter mixture and toss until butter melts and carrots are evenly coated.

Serve warm.