Glazed Carrots
WHY THIS RECIPE WORKS
For a glazed carrot recipe resulting in well-seasoned carrots with a glossy, clingy, yet modest glaze, we started by peeling regular bagged carrots and slicing them on the bias. We steamed them directly in the skillet with chicken broth for fuller flavor. To complete the recipe, we let the cooking liquid reduce and added butter and sugar, finishing with a sprinkle of fresh lemon juice and a bit of black pepper to give the dish a final boost of flavor.
Glazed Carrots
SERVES 8
A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a lid. To cut the carrots on the bias, hold your knife at a 45-degree angle and slice the carrots ¼ inch thick.
2 pounds carrots, peeled and sliced ¼ inch thick on bias
¾ cup chicken broth
6 tablespoons sugar
Salt and pepper
2 tablespoons unsalted butter, cut into 8 pieces
4 teaspoons lemon juice
1. Combine carrots, broth, 2 tablespoons sugar, and 1 teaspoon salt in 12-inch nonstick skillet; cover and bring to boil over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when pierced with tip of paring knife, 5 to 8 minutes.
2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 3 to 6 minutes. Add butter and remaining ¼ cup sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
3. Off heat, add lemon juice to skillet and toss to coat. Transfer carrots to dish, scraping glaze from pan over them. Season with pepper to taste, and serve immediately.
Honey-Glazed Carrots with Lemon and Thyme
Substitute honey for sugar and add 1 teaspoon minced fresh thyme and 1 teaspoon grated lemon zest with butter.