Perfect Glazed Carrots
1 lb carrots (about 6 medium), peeled and sliced 1/4 inch thick on the diagonal
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup low-sodium chicken broth (I made mine from boullion because I didn't want to go to the store)
1 tablespoon unsalted butter cut into 4 pieces
2 teaspoons lemon juice (I used fresh)
ground black pepper
Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered in 12-inch non-stick skillet over medium-high heat (I used a saucepan because I don't have a skillet with a lid when I first made this recipe). Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
Add butter and remaining 2 tablespoons sugar to skillet, toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
Take the pan off the heat and add the lemon juice. Toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.
The recipe in the magazine has three variations: 1.with ginger and rosemary 2. with lemon and thyme and 3. with currants and almonds -- so I think you should feel free to add flavors that intrigue you!
Pairs Well With
I didn't know I liked glazed carrots until I tried this recipe from Cooks Illustrated magazine. This recipe serves 4 (can double easily).
The recipe in the magazine has three variations: 1. with ginger and rosemary 2. with lemon and thyme and 3. with currants and almonds -- so I think you should feel free to add flavors that intrigue you!