Glazed Carrots

By Tonya_Speed

Recipe courtesy Melissa d'Arabian

Ingredients

• 1/2 1/2 1/2 cup chicken broth
• 1/2 1/2 1/2 cup water
• 1 1 1 tablespoon unsalted butter
• 1 1 1 tablespoon packed light brown sugar
• 1/2 1/2 1/2 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon salt, plus more for seasoning
• 3/4 3/4 3/4 pound carrots, cut on the bias into coins
• 1 1 1 teaspoon freshly squeezed lemon juice
• 2 2 2 teaspoons minced fresh parsley leaves
• Freshly ground black pepper

Details

Servings 4
Adapted from foodnetwork.com

Preparation

Step 1

In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.

Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.