1 lb fresh carrots, med. sized – (about 4 servings) cut in half and then lengthwise into quarters
1/2 cups chicken broth
3 Tbl. Bob’s Mountain Sugar (divided)
1/2 tsp salt
1 Tbl. unsalted butter
3 tsp lemon juice
Fresh ground pepper
In a covered non-stick skillet, bring carrots, broth, 1 Tbl. syrup and salt to a boil over medium-high heat. Turn heat to medium and simmer, covered, stirring once or twice until carrots are crisp-tender, just about 5 minutes. Take off cover, increase heat and cook until liquid is reduced to about 2 Tbl. Add butter and 2 Tbl. syrup to skillet, stir to coat carrots and continue to cook, stirring, until carrots are tender and glazed. Remove from heat and quickly stir in lemon juice. Pepper to taste, serve and enjoy!
*Variations on this recipe can be to add a Tbl. of grated fresh ginger with the broth, or 1 tsp lemon zest and 1 tsp fresh ch. thyme with the butter. All three ways are delicious.