Glazed Carrots

Combine 4½ tsp. (packed) brown sugar, 1 Tbsp. unsalted butter, ½ cup low-sodium chicken broth, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water in a 10" heavy skillet with a lid. Bring to a boil over medium-high heat, stirring, until sugar is dissolved. Add 1¼ lb. whole carrots, cut into 2" lengths on a sharp diagonal. Reduce heat and simmer, covered, until just tender, 4–5 minutes.

Using a slotted spoon, transfer carrots to a bowl. Increase temperature to high heat and boil until liquid is reduced to 1½ Tbsp. Reduce heat to low and return carrots to skillet. Cook, stirring, until heated through and carrots are coated with glaze. Stir in 1 tsp. fresh lemon juice and 2 tsp. finely chopped fresh parsley. Season with kosher salt and freshly ground black pepper. Editor's note: This recipe for glazed carrots was first printed in the December 2001 issue of ‘Gourmet.’ Head this way for more of our favorite carrot recipes →