Glazed Carrots with Ginger and Rosemary
Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any

12-inch skillet with a cover.

Serves 4

1	pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1	piece fresh ginger (1 inch), cut crosswise into 1/4-inch coins
1/2	teaspoon table salt
3	tablespoons granulated sugar
1/2	cup low-sodium chicken broth
1	tablespoon unsalted butter cut into 4 pieces
1	teaspoon minced fresh rosemary
2	teaspoons lemon juice
	ground black pepper

Bring carrots, ginger, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, rosemary and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.