Glazed Carrots with Ginger and Rosemary

Course : Carrots
Serves: 4
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1 pieces inch piece fresh ginger, cut crosswise into 1/4-inch coins
1 pound carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1/2 teaspoon salt
3 tablespoons granulated sugar
1/2 cup low-sodium chicken broth
1 tablespoons unsalted butter, cut into 4 pieces
1 teaspoon minced fresh rosemary
2 teaspoons lemon juice
1 teaspoon Ground black pepper

Preparation / Directions:

1.Bring ginger, carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. 2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, rosemary, and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. 3. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

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