SUGAR AND SPICE CARROTS

Ingredients

• 3 tbsp salted butter, divided
• 1 1/2 lb small garden carrots, trimmed
• 1 tsp ground ancho chile pepper
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 1/4 cup packed golden brown sugar
• 1/4 cup water
• 2 tbsp fresh lemon juice
• 1 tsp grated lemon peel

Directions

1. Melt 1 1/2 tbsp butter in a large deep non-stick frypan over medium heat. Add carrots, ancho chile pepper, cinnamon, nutmeg, salt and pepper; cook, stirring, for 4 minutes. Add brown sugar, water, lemon juice and lemon peel; stir to combine. Bring to a boil.
2. Reduce heat and simmer, covered, stirring occasionally, until carrots are tender crisp, about 7 - 8 minutes.
3. Uncover and add remaining 1 1/2 tbsp butter; cook, stirring frequently, until butter is melted and carrots are tender and glazed, about 2 minutes. Serve immediately.