Glazed Carrots with Lemon
Tender-crisp carrots coated in a bright, golden reduction
Why This Recipe Works
This two-step method ensures carrots are fully cooked through while the cooking liquid reduces into a bright, golden glaze. A final hit of acidity from the lemon juice perfectly balances the natural sweetness of the roots.
Instructions
Combine the carrots, broth, a portion of the sugar, and salt in a 12-inch nonstick skillet over medium-high heat. Bring to a boil, then cover and reduce the heat to a simmer, stirring occasionally, until the carrots are almost tender, about 5 minutes.
Uncover the skillet and return the liquid to a boil. Cook until the liquid has thickened and reduced to a thin film on the bottom of the pan, about 2 minutes.
Stir in the butter and the remaining sugar. Cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden and glossy, about 3 minutes.
Remove the pan from the heat and stir in the lemon juice. Season with salt and pepper to taste and serve immediately while the glaze is warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container for up to 3 days; reheat gently in a skillet with a splash of water.
