Glazed Carrots with Ginger and Rosemary

From America's Test Kitchen

Why this recipe works:

Glazing is probably the most popular way to prepare carrots, but they often turn out saccharine, with a limp and soggy or undercooked and fibrous texture. We wanted fully tender, well-seasoned carrots with a glossy and clingy—yet modest—glaze.

Peeling regular bagged carrots and cutting them on the bias yielded uniform ovals that cooked evenly. We cooked and glazed the carrots in one single operation, starting by cooking the sliced carrots in a covered skillet with chicken broth, salt, and sugar. After the carrots were cooked until almost tender, we removed the lid and turned up the heat to reduce the liquid. Finally, a little butter and a bit more sugar added to the skillet resulted in a pale amber glaze with light caramel flavor. A sprinkle of fresh lemon juice gave the dish

sparkle, and a pinch of freshly ground black pepper provided depth.

Serves 4

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.

Ingredients

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