Perfect Glazed Carrots

Bring carrots, salt, 1 tablespoon sugar, and chicken stock to boil, covered in 12-inch non-stick skillet over medium-high heat (I used a saucepan because I don't have a skillet with a lid when I first made this recipe). Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 10 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 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. Take the pan off the heat and add the lemon juice. Toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately. The recipe in the magazine has three variations: 1.with ginger and rosemary 2. with lemon and thyme and 3. with currants and almonds -- so I think you should feel free to add flavors that intrigue you!