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America's Test Kitchen Live!, Cook’s Illustrated

Serves 4

A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.

1 pound carrots (about 6 medium), peeled and sliced 1/4 inch thick on the bias
1/2 teaspoon salt
3 tablespoons sugar
1/2 cup low-sodium chicken broth
1 tablespoon unsalted butter, cut into 4 pieces
2 teaspoons juice from 1 lemon
Ground black pepper

1. Bring the carrots, salt, 1 tablespoon of the sugar, and the chicken broth to a boil in a 12-inch nonstick skillet, covered, over medium-high heat. Reduce the heat to medium and simmer, stirring occasionally, until the carrots are almost tender when poked with the tip of a paring knife, about 5 minutes. Uncover, increase the heat to high, and simmer rapidly, stirring occasionally, until the liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

2. Add the butter and remaining 2 tablespoons sugar to the skillet. Toss the carrots to coat and cook, stirring frequently, until the carrots are completely tender and the glaze is light gold, about 3 minutes. Off the heat, add the lemon juice and toss to coat. Transfer the carrots to a serving dish, scraping the glaze from the pan into the dish. Season to taste with pepper and serve immediately.

Cut a 1-inch piece of fresh ginger crosswise into 1/4-inch coins. Follow the recipe for Glazed Carrots, adding the ginger to the skillet along with the carrots and adding 1 teaspoon minced fresh rosemary along with the butter. Discard the ginger pieces before serving.

Follow the recipe for Glazed Carrots, substituting an equal amount of honey for the sugar and adding 1/2 teaspoon minced fresh thyme leaves and 1/2 teaspoon grated lemon zest along with the butter.

Lightly toasting the curry powder in the warm, dry skillet brings forth its full flavor.

Toast 1/4 cup sliced almonds in a 12-inch nonstick skillet over medium heat until fragrant and lightly browned, about 5 minutes; transfer to a small bowl and set aside. Off the heat, sprinkle 1 1/2 teaspoons curry powder in the skillet; stir until fragrant, about 2 seconds. Follow the recipe for Glazed Carrots, adding the carrots, salt, sugar, and chicken broth to the skillet with the curry powder. Add 1/4 cup currants along with the butter; add the toasted almonds along with the lemon juice.

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