Parsnips can be substituted in this dish. If using parsnips, cut them into long, skinny strips instead of rings so they cook evenly.
Serves: 6Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- 1 lb. carrots, peeled and cut into ¼" thick slices
- ½ cup apple juice
- 1 Tbsp. grated lemon zest
- 2 Tbsp. lemon juice
- 2 Tbsp. butter
- 2 Tbsp. olive oil
- ¼ cup brown sugar
- ¼ cup slivered almonds
- Place a skillet over medium heat. Add the carrots and apple juice. Add enough water to just cover the carrots. Simmer for about 5–7 minutes, or until the thickest pieces can be pierced with a fork. Drain off the water.
- Place the skillet back over medium heat and add the lemon zest, lemon juice, butter, oil, and brown sugar. Stir to combine. Once it starts to bubble, reduce the heat slightly and stir frequently to keep the carrots from sticking. Cook for about 5 minutes. They should be soft and glazed. Serve while hot and garnish with the almonds.