Name: Glazed Carrots with Ginger and Rosemary
Total time: 30 min
Ingredients: 1 inch piece fresh ginger , cut crosswise into 1/4-inch coins; 1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration below); 1/2 teaspoon table salt; 3 tablespoons granulated sugar; 1/2 cup low-sodium chicken broth; 1 tablespoon unsalted butter , cut into 4 pieces; 1 teaspoon minced fresh rosemary; 2 teaspoons lemon juice; Ground black pepper

Why This Recipe Works

For a glazed carrot recipe resulting in well-seasoned carrots with a glossy, clingy, yet modest glaze, we started with bagged carrots sliced on the bias, steaming them directly in the skillet with chicken broth for fuller flavor. To complete our glazed carrot recipe, we let the cooking liquid reduce and added butter and sugar, finishing with a sprinkle of fresh lemon juice and a bit of black pepper to give the dish sparkle.

Before You Begin

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.

Instructions

Bring ginger, 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, rosemary, 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.