Stovetop Glazed Carrots

Ingredients

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

Instructions

1. 1

   Slice the 1 pound carrots, on the bias, about 1/4 inch thick.

2. 2

   Bring the carrots, 1/2 teaspoon salt, 1 tablespoon of the sugar, and the 1/2 cup 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.

3. 3

   Cut the 1 tablespoon 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 2 teaspoons lemon juice and minced 1/2 teaspoon fresh thyme and toss to coat.

4. 4

   Season to taste with pepper and serve immediately.