Glazed Carrots

By NicoleS

Ingredients

• 1 lb carrots (about 6 medium), peeled and sliced 1/4 inch thick on the bias
• 1/2 cup water
• 3 Tablespoons sugar, divided
• 1/2 teaspoon table salt
• 1 Tablespoon unsalted butter, cut into 4 pieces
• 1 teaspoon lemon juice
• Ground black pepper

Preparation

Step 1

Bring the carrots, water, 1 Tablespoon of the sugar,a nd the salt to a boil in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paringknife, about 5 minutes.

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

Add the remaining 2 Tablespoons sugar and the butter ot the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.

Off the heat, add the lemon juice and toss to coat. Transfer the carrots to a dish, scraping the glaze from the pan into the dish. Season with pepper to taste and serve.