LEMON-GLAZED BABY CARROTS

By jarren

Ingredients

• 1 lb. Peeled Baby Carrots - 500g
• 1/4 cup Chicken or Vegetable Broth - 60 ml
• 1 tbsp Butter - 15 ml
• 1 tbsp Packed Brown Sugar - 15 ml
• 1/2 tsp Grated Lemon Zest - 2 ml
• 1 tbsp Freshly Squeezed Lemon Juice- 15 ml
• Salt and Freshly Ground Black Pepper
• 1 tbsp Finely Chopped Fresh Parsley or Chives - 15 ml

Details

Servings 4

Preparation

Step 1

In a medium saucepan, cook carrots in boiling salted water for 5 to 7 minutes (start timing when water returns to a boil) or until just tender-crisp; drain and return to saucepan. Add stock, butter, brown sugar, lemon zest and juice, and salt and pepper to taste. Cook, stirring often, for 3 to 5 minutes or until liquid has evaporated and carrots are nicely glazed. Sprinkle with parsley and serve.

Tip: If doubling the recipe, glaze carrots in a large nonstick skillet to evaporate the stock quickly.

Variation: Try this tasty treatment with a combination of blanched carrots, rutabaga and parsnip strips, too.