Glazed carrots are a good accompaniment to roasts of any kind—beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.
Serves 4.
| 1 lb | medium carrots (about 6) | |
| ½ tsp | salt | |
| 3 tbsp | granulated (or brown) sugar | |
| ½ cup | low-sodium chicken broth | |
| 1 tbsp | unsalted butter | |
| 2 tsp | lemon juice | |
| — | black pepper, ground |
1. Bring carrots, salt, 1 tbsp sugar, and chicken broth to boil, covered, in 12" 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.
2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tbsp, 1 to 2 minutes. Add butter and remaining sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light golden, about 3 minutes.
3. 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.
Glaze combinations of additional ingredients like pecans, currants, etc. and add.