Glazed Carrots

So this was inspired by my sis-in-law Annie (Hi Annie!) I got the recipe out of my favorite new cookbook--America's Test Kitchen that my mother-in-law gave me for Christmas. Sounds like lots of in-laws...anyway. Here is a great side to any meal...

COMBINE in 12-inch frying pan:
1 lb of carrots cut on the bias
1/2 cup chicken broth
1/2 teaspoon salt
1 tablespoon sugar

Bring to a boil, reduce heat, cover and cook for about 5 minutes or until carrots are almost tender.

Uncover, bring to a boil again and cook until the sauce has cooked down to about 2 tbsp. (about 2 minutes)

ADD:
2 more tablespoons sugar
1 tablespoon unsalted butter (mine was salted) cut into 4 pieces
Cook until carrots are tender (about 3 more minutes)

Off the heat ADD:
2 teaspoons fresh lemon juice (mine was concentrate)
pepper

Voila! Candied carrots! It was really fast and really easy! Serve with a side of Peanut Butter (ha ha...I was feeling guilty I didn't have a peanut butter recipe this week.)