Quick-Glazed Carrots

Tender carrots simmered until glossy, then finished with lemon and herbs.

Ingredients

• 1 lb carrots, cut into coins or sticks
• 1 tablespoon extra-virgin olive oil
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon freshly squeezed lemon juice (optional)
• Chopped fresh parsley, dill, mint, basil, or chervil, for garnish (optional)
• 1 cup water, white wine, or stock

Steps

1. Put the carrots, oil, a generous pinch of salt, and a few grinds of pepper in a small saucepan. Add the water, wine, or stock and bring everything to a boil.

2. Cover the pan, lower the heat so the liquid stays at a steady simmer, and cook until the carrots are tender and most of the liquid has cooked away, about 10 to 20 minutes.

3. Remove the lid and raise the heat if needed to reduce the last of the liquid into a light glaze.

4. Stir in the lemon juice, if using. Taste and adjust the seasoning, then serve hot, warm, or at room temperature with fresh herbs on top.

Variations

• Orange and Ginger: Add 1 tablespoon minced or grated fresh ginger at the start and use orange juice in place of the water. Finish with a little grated orange or lemon zest.
• With Walnuts or Pistachios: Add 1 tablespoon packed brown sugar, 1 teaspoon minced garlic if you like, and 1 cup walnut halves or pistachios.
• Balsamic and Garlic: Use balsamic vinegar for part or all of the liquid and add 5 to 10 whole garlic cloves. Add a splash of water if the pan starts to dry out before the carrots are tender.
• Maple-Glazed: Add 3 tablespoons maple syrup and reduce the added liquid to 2 tablespoons water. Stir in up to 1 cup pecans near the end if you want a richer finish.

Source: How to Cook Everything, Mark Bittman