Thursday, November 20, 2014

Glazed Carrots

1 pound baby carrots
½ teaspoon sea salt
3 tablespoons sugar
½ cup chicken broth
1 tablespoon butter, cut into 4 pieces
½ cup dried cranberries
2 teaspoons fresh lemon juice
Salt and pepper, to taste

Cut carrots in half lengthwise on the diagonal.
Bring carrots, salt, 1 tablespoon sugar and chicken broth to boil, covered, in a 12-inch skillet over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender, about 5-8 minutes.
Uncover, increase heat to high and simmer rapidly, stirring occasionally, until liquid is reduce to about 2 tablespoons, 1-2 minutes.
Add butter and remaining sugar to skillet, toss carrots to coat. Add dried cranberries and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
Turn off heat, add lemon juice and toss to coat. Transfer carrots to a serving dish, scraping glaze from pan. Season with salt and pepper to taste.

1 comment:

  1. Thank you so much for sharing this recipe.