Ginger Glazed Carrots

• 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

Calories 73 (27% from fat) • carb. 13g • pro. 1g • fat 2g • sat. fat 1g • chol. 6mg • sod. 299mg • calc. 38mg • fiber 2g

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.