Glazed Carrots

Glazed Carrots
Sharon
adapted from Cook’s Illustrated

6 medium carrots, peeled and sliced into coins
1/2 cup chicken or vegetagle broth
1/2 tsp salt
2 tsp sugar
1 tsp unsalted butter
2 tsp lemon juice
freshly ground black pepper to taste

In a non stick skillet with a lid, bring the carrots, broth, salt and 1 tsp of sugar to a boil on medium high heat. Put lid on the pot and let them simmer until almost tender, about 5 minutes, stirring occasionally. Remove lid and allow liquid to reduce by half. Add the butter and remaining sugar and cook until carrots are tender, about 3 minutes. Remove pan from heat and add lemon juice and pepper. Variation: substitute honey for the sugar and orange juice for the lemon.

From here.