Glazed Carrots

With only one skillet and a mere 15 minutes, you can transform humble bagged carrots into a first-class side dish.

A cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian Cookbook

YIELD 4

TIME 30 minutes

The Complete Vegetarian CookbookA cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian Cookbook

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - 12-Inch Nonstick Skillets
Key Equipment - The Best Paring Knives

Before You Begin

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Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover. To make this dish vegetarian, use vegetable broth in place of chicken broth.

Instructions

1.

Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

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