Spiced Carrots
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 side-dish servings
- 1/2 teaspoon salt
- 1/2 cup water
- 2 tablespoons brown sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon cinnamon
- 2 teaspoons fresh lemon juice
- 1/8 teaspoon cayenne, or to taste
- Carbohydrate 18 g(6%)
- Cholesterol 10 mg(3%)
- Fat 4 g(6%)
- Fiber 4 g(17%)
- Protein 1 g(3%)
- Saturated Fat 2 g(12%)
- Sodium 300 mg(13%)
- Calories 108
Preparation Quarter carrots lengthwise, then cut into 2 1/2-inch pieces. 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.
Preparation Quarter carrots lengthwise, then cut into 2 1/2-inch pieces. 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.
