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Glazed Carrots
Recipe adapted from Gourmet Magazine

1 1/4 pounds carrots, peeled and roll cut*
1 tablespoon unsalted butter
1 teaspoon sugar
1 teaspoon fresh lemon juice
Salt and pepper, to taste

In a steamer set over boiling water steam the carrots for 4 to 8 minutes, or until they are just tender, and transfer them to a bowl. In a skillet melt the butter with the sugar and the lemon juice, stirring until the mixture is smooth, and add the carrots. Cook the mixture over moderately low heat, stirring, for 1 to 2 minutes, or until the carrots are glazed evenly and heated through, and season it with salt and pepper.

*Note: To roll cut carrots: place the peeled carrot on a cutting board. Make a diagonal cut to remove the stem end. Hold knife in the same position and roll the carrot 180 degrees (a half turn). Slice through it on the same diagonal, forming a piece with 2 angled edges. Repeat with remaining carrot(s).

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 10 minutes

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