I got this recipe from the March/April 2003 edition of “Cook’s Illustrated.” It has been one of my favorite ways to prepare carrots and it is super easy. When you cook carrots, they naturally become a little sweet. This recipe enhances that with a nice glaze.
Cut the carrots on the bias or at a 45-degree angle into ¼ inch slices.
In a pan with a lid, bring carrots, 1 tablespoon sugar and chicken broth to boil. Cover and reduce heat to medium and stir occasionally.
Carrots are almost tender after about 5 minutes or when poked easily with a paring knife. Remove lid and increase heat to high to reduce the liquid to 2 tablespoons for a couple of minutes. Add the rest of the sugar, butter and ground pepper. Toss carrots to coat and stir frequently.
Off the heat, add the lemon juice. Transfer carrots to a serving dish. Serves 4.
Ingredients
Directions
Cut the carrots on the bias or at a 45-degree angle into ¼ inch slices.
In a pan with a lid, bring carrots, 1 tablespoon sugar and chicken broth to boil. Cover and reduce heat to medium and stir occasionally.
Carrots are almost tender after about 5 minutes or when poked easily with a paring knife. Remove lid and increase heat to high to reduce the liquid to 2 tablespoons for a couple of minutes. Add the rest of the sugar, butter and ground pepper. Toss carrots to coat and stir frequently.
Off the heat, add the lemon juice. Transfer carrots to a serving dish. Serves 4.