Foolproof Glazed Carrots
This recipe has changed my childhood aversion of cooked carrots. These are slightly sweet, slightly glazed and super simple and quick to make. I honestly love them and make these often.
Servings 6
Calories 74kcal
Ingredients
- 1 pound medium carrots about 6, peeled and sliced 1/4-inch thick on the bias
- 1/2 teaspoon table salt
- 3 tablespoons granulated sugar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon unsalted butter cut into 4 pieces
- 2 teaspoons lemon juice
- Ground black pepper
Instructions
- Bring carrots, salt, 1 tablespoon 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.
- 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.
- Off heat, add lemon juice; toss to coat.
- Transfer carrots to serving dish, scraping glaze from pan.
- Season to taste with pepper and serve immediately.
Notes
Recipe source: Cook's Illustrated
I've made this recipe with sweet potatoes instead of carrots and they turned out great. I've also added orange juice instead of lemon.