Chive-glazed baby carrots

Time 20 minutes
Yields Serves 4
Chive-glazed baby carrots

Place the carrots in a skillet with the butter, sugar, salt and one-half cup water. Cook over medium heat, stirring occasionally, until the liquid is evaporated.


Stir in the lemon juice and cream and bring to a boil, stirring. Season with more salt, if needed, and white pepper. Add the chives and mix with a rubber spatula until coated. Serve immediately.

This works best with thicker rather than spindly carrots.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.