A perfect side dish for Thanksgiving dinner or any other occasion. They are so good you may not have many left overs.
2 pounds carrots, sliced
1 cup chicken broth
6 tablespoons organic sugar or honey
2 teaspoons rosemary, chopped
1 teaspoon sea salt
2 tablespoon butter
1 tablespoon fresh lemon juice
Place carrots, chicken broth, salt and 4 tablespoons sugar in a large skillet. Cover and bring to a boil. Reduce the heat and let simmer until the carrots are mostly done, about 5 minutes. Uncover and add the rosemary and the remaining 2 tablespoons sugar. The liquid will reduce to about 1/4 cup as it finishes cooking. Stir in butter and lemon juice. Add any additional needed salt and peeper to taste. Cover until ready to serve.