Lunch: Brown Sugar-Glazed Carrots

Recipe by Judy Kim Give ho-hum carrots a sweet upgrade.

Ingredients

Zest and juice of 1 orange
2 tbsp. brown sugar
1 c. vegetable stock
1/2 c. dry white wine
1/2 tsp. kosher salt
1/4 tsp. Freshly ground black pepper
1 1/2 lb. carrots, peeled and cut into 1/2" diagonal slices
2 tbsp. unsalted butter
1/4 c. fresh parsley

Instructions

In large skillet over medium heat, combine 1 tablespoon orange zest and orange juice, brown sugar, stock, wine, salt, and pepper. Mix with a spoon, add carrots, and bring to a boil. Simmer and cook, covered, 5 minutes.
Remove cover and cook until liquid is reduced by half, 5 to 10 minutes more. Add butter and continue simmering until carrots are tender and sauce has turned into a glaze.
Garnish with parsley and serve immediately.

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