Yield: 8 servings

Cooking Time: 30 minutes

1 1/2 tablespoons packed brown sugar

2 tablespoon unsalted butter

1/2 cup chicken broth or stock

3/4 cup water

1 teaspoon Kosher salt

1 1/2 lb baby carrots, peeled, stems trimmed

1 teaspoon fresh lemon juice

1 tablespoon minced fresh parsley

preparation

Bring brown sugar, butter, stock, water and salt to a simmer in a heavy bottom saute pan. Stir until the sugar is dissolved. Add the baby carrots and coat the carrots with the sugar mixture.  Cover and simmer for 6-7 minutes until the carrots are soft.

Remove the carrots with a slotted spoon and set aside. Continue to reduce the sugar mixture until it is thick and glaze-like.  Add the carrots back to the glaze and coat fully.  Remove from the heat, stir in lemon juice and garnish with parsley.

These can be made a day ahead and then reheated before serving.