- Chez
• 1 lb baby carrots
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne, or to taste
Halve carrots lengthwise.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
