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Bring carrots, broth, 2 tablespoons sugar, ginger and rosemary to boil and cook until carrots are almost tender and liquid is reduced to about 1/4 cup. Stir in butter and remaining 2 tablespoons sugar and continue to cook, stirring often, until carrots are completely tender and glaze is light gold. Off heat, stir in lemon juice. Season with salt and pepper to taste. Serves 8
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