While I adore carrots for their amazing color, smell, and ability to grow in all types of weather, I’ve rarely found a way to eat carrots that I really love.
I’ve used this recipe twice and truly enjoy it. A few tips: Make sure the carrot slices are even, or you’ll get some carrots the perfect texture with others too crunchy.
1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1/2 teaspoon table salt
3 tablespoons granulated sugar
1/2 cup low-sodium veggie broth
1 tablespoon unsalted butter , cut into 4 pieces
2 teaspoons lemon juice
Ground black pepper
Bring carrots, salt, 1 tablespoon sugar, and 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. (actually, it takes more like 7-8 mins for this) 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.
(Credit: this recipe is directly from Cooks Illustrated. I highly recommend a subscription to their site, and I’m interested in trying their variations on this recipe.)