Caramelizing carrots results in a sweet and buttery side dish that even folks not fond of vegetables will favor. Fresh rosemary adds the finishing touch.—Helen Faddis, Gloucester, Massachusetts
Category: Side Dish
Cuisine: not set
4 pounds medium carrots cut into 1/2-inch slices
6 cups chicken broth
1/2 cup white wine or additional chicken broth
2 teaspoons salt
1/2 cup butter cubed
1/4 cup packed brown sugar
2 tablespoons plus 2 teaspoons lemon juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemar crushed
1 teaspoon white pepper
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