Glazed Carrots

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Ingredients

1. 1 lb medium carrots (about 6) peeled and sliced 1/4 inch thick on the bias
2. 1/2 t salt
3. 3 T sugar, divided
4. 1/2 c chicken broth, reduced sodium
5. 1 T unsalted butter, cut into 4 pieces
6. 2 t lemon juice
7. ground black pepper

Instructions

1. Bring carrots, salt, 1 T sugar, and chicken broth to boil, covered, in 12 inch 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 tablespoons, 1 to 2 minutes.
3. Add butter and remaining 2 T sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
4. Off heat, add lemon juice; toss to coat.
5. Transfer carrots to serving dish, scraping glaze from pan.
6. Season to taste with pepper and serve immediately.

Picture of Recipe