Glazed Carrots

Jessica emailed me this morning with three great oldies! There is still time within this Old Year to eat your heart out...because a new day will be dawning on the 1st! Diets all around! Yeah right!

I haven't thought about Glazed Carrots in ages... so THANKS Jessica!

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Glazed Carrots
Serves 4
Start to finish: 20 minutes

• 1 pound carrots, peeled
• 1/2 cup low-sodium chicken broth
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter, cut into 4 pieces
• 2 teaspoons fresh lemon juice
• pepper

DIRECTIONS:

• 1. Slice carrots on the bias (1/4 inch thick ans 2 inches long). Combine the carrots, broth, 1 tablespoon of the sugar, and the salt in a 12-inch nonstick skillet. Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally, until the carrots are almost tender, about 5 minutes.
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• 2. Uncover, return to a boil, and continue to cook until the liquid has reduced to about 2 tablespoons, about 2 minutes.
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• 3. Stir in the butter and remaining 2 tablespoons sugar. Continue to cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden, about 3 minutes. Off the heat, stir in the lemon juice and season with pepper to taste.

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