Active Time

　　30 min

　　Total Time

　　30 min

　　Though the spices in these carrots hint at North Africa, this dish will fit in well with a traditional North American meal.

　　

Ingredients

Makes 6 side-dish servings

　　2 lb medium carrots (about 12)

　　2 tablespoons unsalted butter

　　2 tablespoons brown sugar

　　1/2 cup water

　　2 teaspoons fresh lemon juice

　　1/2 teaspoon salt

　　1/4 teaspoon cinnamon

　　1/8 teaspoon cayenne, or to taste

　　

Step 1

Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.

　　

Step 2

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.