fancy enough for company. makes 4 side dish servings.
1 inch piece fresh ginger, sliced (can sub powdered)
1 pound medium carrots (about 6), peeled and sliced 1/4 inch thick
3 tbs sugar
1/2 cup low-sodium chicken broth
1 tbs butter/equivalent
1 tsp minced fresh rosemary (can sub ground)
juice of half a lemon
salt and pepper to taste
Bring ginger, carrots, 1 tbs sugar, and chicken broth to a boil over medium-high heat, covered, in a medium saucepan. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender - about 5 minutes.
Uncover, increase heat to high, and simmer until liquid is reduced to about 2 tbs - 1-2 minutes. Add butter, rosemary, and 2 tbs sugar. Toss carrots to coat and cook until carrots are completely tender - about 3 minutes.
Remove from heat, add lemon juice, and season with salt and pepper to taste.