Name: Glazed Curried Carrots with Currants and Almonds
Total time: PLACEHOLDER
Ingredients: 1/4 cup sliced almonds; 1 1/2 teaspoons curry powder; 1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration); 1/2 teaspoon table salt; 3 tablespoons granulated sugar; 1/2 cup low-sodium chicken broth or vegetable broth; 1 tablespoon unsalted butter , cut into 4 pieces; 1/4 cup dried currants; 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.
Lightly toasting curry powder in a warm, dry skillet brings forth its full flavor. To make this dish vegetarian, use vegetable broth in place of chicken broth.

Instructions

Toast almonds in a 12-inch nonstick skillet over medium heat until fragrant and lightly browned, about 5 minutes; transfer to small bowl and set aside.

Off heat, sprinkle 1 1/2 teaspoons curry powder in skillet; stir until fragrant, about 2 seconds.

Bring carrots, salt, 1 tablespoon sugar, curry powder, 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, currants, 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 toasted almonds and lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.