Jan 7, 2012

Glazed Carrots

1 pound carrots, peeled
1/2 low-sodium chicken broth
1 tablespoon sugar
2 tablespoons butter, cut into pieces
1/4 cup brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 teaspoons fresh lemon juice

Cut carrots on the bias into pieces that are 1/4 inch thick and 2 inches long. Combine the carrots, chicken broth, and one tablespoon sugar in a 12-inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally, until carrots are almost tender, about five minutes. Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes. Stir in the butter, brown sugar, salt, and cinnamon. Continue to cook, stirring frequently, until the carrots are completely tender, about three minutes. Remove from heat and stir in the lemon juice. Season with pepper to taste. Serves 4.