WHY THIS RECIPE WORKS Glazing is probably the most popular way to prepare carrots, but they often turn out saccharine, with a limp and soggy or undercooked and fibrous texture. We wanted fully tender, wellseasoned carrots with a glossy and clingy—yet modest—glaze. Peeling regular bagged carrots and cutting them on the bias yielded uniform ovals that cooked evenly. We cooked and glazed the carrots in one single
operation, starting by cooking the sliced carrots in a covered skillet with chicken broth, salt, sugar, and orange juice. After the carrots were cooked until almost tender, we removed the lid and turned up the heat to reduce the liquid. Finally, a little butter and a bit more sugar added to the skillet resulted in a pale amber glaze with lightly caramelized flavor.

Serves 4

Total time: 30 minutes

INGREDIENTS

• 1 pound carrots, peeled and sliced ¼ inch thick on bias
• ¼ cup dried cranberries
• ¼ cup chicken or vegetable broth
• 2 tablespoons sugar
• ¼ teaspoon grated orange zest plus ¼ cup juice
• Salt and pepper
• 1 tablespoon unsalted butter, cut into 4 pieces

PREPARATION

1. Bring carrots, cranberries, broth, 1 tablespoon sugar, orange zest and juice, and ½ teaspoon 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, about 5 minutes.
2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to 2 tablespoons, 1 to 2 minutes.
3. Add butter and remaining 1 tablespoon sugar to skillet.
4. Toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light golden, about 3 minutes.
5. Transfer carrots to serving platter, scraping glaze from pan onto platter.
6. Season with salt and pepper to taste and serve immediately.

VARIATIONS

• GLAZED CARROTS WITH GINGER AND ROSEMARY:
  Omit cranberries, orange zest, and orange juice. Increase broth to ½ cup. Add 1-inch piece of fresh ginger, sliced ¼ inch thick with carrots in step 1. Add an additional 1 tablespoon sugar as well as 1 teaspoon minced fresh rosemary with butter in step 2. Stir 2 teaspoons lemon juice into skillet before serving.

• HONEY-GLAZED CARROTS WITH LEMON AND THYME:
  Omit cranberries, orange zest, and orange juice. Increase broth to ½ cup. Substitute 3 tablespoons honey for sugar and add honey in step 1. Add ½ teaspoon minced fresh thyme and ½ teaspoon grated lemon zest with butter in step 2. Stir 2 teaspoons lemon juice into skillet before serving.