Altschul Recipe Database: Glazed Carrots
Recipe: Glazed Carrots
This is a Side Dish.
Full Recipe: Melissa d'Arabian foodnetwork.com/recipes/melissa-darabian/glazed-carrots-recipe/index.html
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broth carrots parsley
1/2 cup chicken broth 1 tablespoon unsalted butter 1 tablespoon packed light brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon salt, plus more for seasoning 3/4 pound carrots, cut on the bias into coins 1 teaspoon freshly squeezed lemon juice 2 teaspoons minced fresh parsley leaves Freshly ground black pepper
In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.
Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve.