Ingredients

2 pounds baby carrots
1 cup chicken broth, reduced-sodium
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons brown sugar, lightly packed
1½ tablespoons unsalted butter
1½ tablespoons chopped ginger
2 teaspoons chopped fresh parsley

Instructions

1.
Preheat the Cuisinart® GreenGourmet® Electric 14-inch Skillet to 325°F. Add
carrots, chicken stock, salt and pepper; cover and bring to a boil. Reduce heat
to a simmer; cook 8 to 10 minutes or until almost tender.
2. Stir in brown sugar, butter and ginger; cook until all the liquid has evaporated and the carrots are glazed with sauce, about 10 minutes.
3. Garnish with parsley and serve.

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