Glazed Carrots

Ingredients

• 1 lb carrots (about 6 medium), peeled and sliced into 1/2-inch chunks
• ½ tsp salt
• 3 tbsp sugar
• ½ cup chicken broth
• 1 tbsp butter
• 2 tsp lemon juice
• black pepper

Instructions

1. Bring the carrots, salt, 1 tablespoon sugar and chicken broth to a boil in a 12-inch nonstick skillet, covered, over medium-high heat.
2. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes.
3. Uncover, increase the heat to high and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1-2 minutes.
4. Add the butter and remaining 2 tablespoons sugar to the skillet.
5. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes.
6. Off the heat, add the lemon juice and toss to coat.
7. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish.
8. Season with pepper to taste.
9. Serve immediately.