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
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.