Glazed Carrots with Rosemary
Rate this recipe 0/5 (0 Votes)
- 4 pounds carrots, cut into slices
- 6 cups chicken broth
- 1/2 cup white wine
- 1 tsp. white pepper
- 2 tsp. salt
- 1/2 cup butter, cubed
- 1/4 cup brown sugar
- 2 tablespoons plus two tsp. lemon juice
- 2 tablespoons minced rosemary
Combine carrots, broth, wine and salt. Bring to a boil. Reduce heat. Cover and simmer for 7 to 9 minutes. Drain and discard liquid.
Add remaining ingredients. Cook and stir over low heat to glaze carrots.