PERFECT GLAZED CARROTS
Steps:
- 1. If using regular carrots slice them about a quarter inch thick on the bias. If using baby carrots cut them in half lengthwise on the diagonal. 2. Bring carrots, salt, 1 tablespoon sugar and chicken broth to boil, covered, in 12 inch non-stick 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 5-8 minutes. 3. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. 4. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. 5. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Sprinkle with herbs and season to taste with salt and pepper - serve warm. Variatons: Glazed Carrots with Ginger and Rosemary - cut 1-inch piece of fresh ginger crosswise into 1/4 inch coins. Follow recipe adding ginger to skillet along with carrots and adding 1 teaspoon minced fresh rosemary along with butter. Discard ginger pieces before serving. Honey-Glazed Carrots with Lemon and Thyme - follow recipe substituting equal amount to honey for sugar and adding 1/2 teaspoon minced fresh thyme leaves and 1/2 teaspoon grated lemon zest along with butter. Sometimes I add raisins or currants instead of dried cranberries to the recipe at the end when glazing. You can also add toasted almonds along with butter Notes : You can cook the carrots for the first 5-8 minutes up to 1 hour ahead of time then finish up the part with the cover off right before serving.
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