Glazed Carrots

By raegrifftie

Ingredients

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

Details

Servings 4
Adapted from cooksillustrated.com

Preparation

Step 1

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.