Published March 1, 2003.
With only one skillet and a mere 15 minutes, you can transform humble bagged carrots into a first-class side dish.
The slick, saccharine confection often called glazed carrots belongs in a candy dish on a coffee table, not as a side dish on a dinner plate. These defamed vegetables, adrift in a sea of syrup, often lie limp and soggy from overcooking or retain a raw, fibrous resistance from undercooking.
Fully tender, well-seasoned carrots with a glossy, clingy, yet modest glaze.
Start with bagged carrots sliced on the bias. Steam directly in the skillet with chicken broth for fuller flavor. Let the cooking liquid reduce and add butter and sugar, finishing with a sprinkle of fresh lemon juice and a bit of black pepper to give the dish sparkle.
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