Glazed Carrots, Cooks Illustrated Style Recipe

I have never liked cooked carrots— until I made this recipe. The carrots turned out a little “al dente”, and glazed just enough to make these so good.

I’ve also used this recipe with sweet potatoes. You can do different variations— adding orange juice, or to be more savory, you can even add fresh minced garlic and rosemary.

I serve with with Meatloaf recipe that I’ve posted.

For more photos and info, please visit my food blog:
www.foodiewife-kitchen.blogspot.
“A Feast For The Eyes”

Ingredients

1	pound medium carrots (about 6), peeled and sliced ¼-inch thick on the bias (see illustration)
½	teaspoon table salt
3	tablespoons granulated sugar
½	cup low-sodium chicken broth
1	tablespoon unsalted butter , cut into 4 pieces
2	teaspoons lemon juice
	Ground black pepper

Directions

Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat.

Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.

Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.

Off heat, add lemon juice; toss to coat.

Transfer carrots to serving dish, scraping glaze from pan.

Season to taste with pepper and serve immediately.