Slow-Simmered Maple Rosemary Carrots

Add carrots, chicken broth, salt and rosemary to a 12” non-stick skillet (use one with a lid because you’ll need it in a moment) and bring to a boil over medium-high heat. Reduce heat to medium, cover and simmer, stirring occasionally for about 5 minutes, or until the carrots are almost tender when poked with a fork or knife.

Uncover, turn heat to high and rapidly simmer. Reduce liquid to about 2 tablespoons, which will take 1-2 minutes. Add butter and maple syrup to skillet and toss carrots until evenly coated. Allow carrots to simmer in this glaze mixture until they are completely tender, another 3-4 minutes.

Remove from heat and toss in lemon juice. Stir thoroughly to completely incorporate the lemon juice into the glaze.