Glazed Carrots with Ginger and Rosemary

Name: Glazed Carrots with Ginger and Rosemary
Yield: Serves 4
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

Side Dishes
Vegetables
Quick
Holiday
Thanksgiving

Appears in Cook's Illustrated March/April 2003

With only one skillet and a mere 15 minutes, you can transform humble bagged carrots into a first-class side dish.

SERVES 4

TIME 30 minutes

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