I actually had requests to make these Glazed Carrots again this year for Thanksgiving. They are so good. The fresh lemon paired with the Citrus Rush spice mix really brightens up the dish.
1/2 cup chicken broth (or use water and bullion)
1- 1/2 tbsp Citrus Rush spice rub
1 tbsp butter
2 tsp juice of a lemon
fresh black pepper to taste
In a non stick skillet with a lid, bring the carrots, broth, Citrus Rush and 1 tbsp of sugar to a boil on medium high heat. Put lid on the pot and let them simmer until almost tender, about 5 minutes, stirring occasionally.
Take the lid off and let the carrots simmer and the liquid reduce to about 2 tbsp. Add the butter and the rest of the sugar and cook until carrots are tender and golden, about 3 minutes. Off the heat add the lemon juice and a grinding of pepper.