Lightly Glazed Carrots

Carrots are naturally sweet and this light glaze just enhances that.

1  1/2 lbs carrots, sliced
2 cups chicken broth
1/2 - 1 tsp salt (depending on sodium content of the broth)
1/4 cup brown sugar
2 tbsps butter
juice of 1/2 lemon
1 tsp thyme
black pepper to taste

In a saucepan bring carrots, broth, salt and brown sugar to a boil, then reduce heat and simmer covered 5-10 minutes until tender. Remove the carrots from the broth.

In a large skillet add the butter, lemon juice, thyme and pepper and stir in the carrots. Add ladlefuls of broth to the pan to deglaze only adding more broth when the carrots have absorbed what is in the pan, much like making risotto. 

Serve with an extra squeeze of lemon.

Serves 8