Talk about a delicious side dish! This is it. I always loved my mom's cooked carrots growing up, and felt like making them tonight. Unfortunately, she is not at home so I couldn't get her recipe. Melissa's recipe on foodnetwork.com looked great so I decided to give it a shot. And it was!
From: Melissa d'Arabian
1/2 cup chicken broth
1/2 cup water
1 tablespoon unsalted butter
1 tablespoon packed light brown sugar￼
1/2 teaspoon ground￼ cumin
1/2 teaspoon salt, plus more for seasoning
3/4 pound carrots, cut on the bias into coins
1 teaspoon freshly squeezed lemon juice￼
1 tsp. salt
In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes.
Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and season with salt to taste. Transfer to a serving bowl and serve.