1. Quarter carrots lengthwise, then cut into 2 1/2-inch pieces. 2. Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. 3. Add brown sugar, stirring until sugar is melted. 4. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
