Glazed Carrots

By á-32

Ingredients

• 1 1/2 * 1 1/2 tablespoons packed brown sugar
• 1 * 1 tablespoon unsalted butter
• 1/2 * 1/2 cup low-sodium fat-free chicken broth
• 1/2 * 1/2 cup water
• 1/2 * 1/2 teaspoon salt
• 1 1/4 * 1 1/4 lb carrots, cut into 2- by 1/4-inch sticks
• 1 * 1 teaspoon fresh lemon juice
• 2 * 2 teaspoons minced fresh parsley

Details

Servings 6
Adapted from epicurious.com

Preparation

Step 1

Bring brown sugar, butter, broth, water, and salt to a boil in a 10-inch heavy skillet, stirring until sugar is dissolved. Add carrots and simmer, covered, until just tender, 4 to 5 minutes.

Transfer carrots with a slotted spoon to a bowl and boil liquid until reduced to a glaze (about 1 1/2 tablespoons). Return carrots to skillet and cook over low heat, stirring, until heated through and coated with glaze. Stir in lemon juice and parsley and season with salt and pepper.