The Best Glazed Carrots

• Gluten free

• Produce

  • 1 lb Carrots
  • 1/2 tsp Thyme, fresh

• Canned Goods

  • 1/2 cup Chicken broth, low-sodium

• Condiments

  • 2 tsp Lemon juice

• Baking & Spices

  • 1 Black pepper, ground
  • 1/2 tsp Salt
  • 3 tbsp Sugar

• Dairy

  • 1 tbsp Butter, unsalted

Found on platingsandpairings.com

Description

Ingredients

• 1 pound carrots (about 6 medium), peeled
• ½ teaspoon salt
• 3 tablespoons sugar
• ½ cup low-sodium chicken broth
• 1 tablespoon unsalted butter
• 2 teaspoons lemon juice
• ½ teaspoon minced fresh thyme
• Ground black pepper

Directions

• Slice the carrots, on the bias, about ¼ inch thick.
• Bring the carrots, salt, 1 tablespoon of the sugar, and the chicken broth to a boil in a 12-inch skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, covered, stirring occasionally, until the carrots are almost tender when poked with a fork, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
• Cut the butter into 4 pieces and add it to the skillet along with the remaining 2 tablespoons sugar. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes. Off the heat, add the lemon juice and minced thyme and toss to coat.
• Season to taste with pepper and serve immediately.