Glazed Carrots

1. Bring carrots, broth, 1 tablespoon sugar, and salt 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 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.
2. 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. Off heat, add lemon juice and toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season with pepper to taste and serve immediately.

GLAZED CARROTS WITH GINGER AND ROSEMARY
Add one 1-inch piece ginger, peeled and sliced into 1⁄4-inch-thick rounds, to skillet along with carrots and 1 teaspoon minced fresh rosemary along with butter. Discard ginger pieces before serving.

GLAZED CURRIED CARROTS WITH CURRANTS AND ALMONDS
Lightly toasting curry powder in a warm, dry skillet brings forth its full flavor.
Toast 1⁄4 cup sliced almonds in 12-inch nonstick skillet over medium heat until fragrant and lightly browned, about 5 minutes; transfer to small bowl and set aside. Off heat, sprinkle 1-1⁄2 teaspoons curry powder in skillet; stir until fragrant, about 2 seconds. Add carrots, broth, 1 tablespoon sugar, and salt, to skillet along with curry powder. Add 1⁄4 cup currants along with butter and remaining 2 tablespoons sugar; add toasted almonds along with lemon juice.

HONEY-GLAZED CARROTS WITH LEMON AND THYME
Substitute equal 3 tablespoons honey for sugar and add 1⁄2 teaspoon minced fresh thyme and 1⁄2 teaspoon grated lemon zest along with butter.