Ingredients:

1  inch piece fresh ginger, cut crosswise into 1/4-inch coins
1  pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1/2  teaspoon table salt
3  tablespoons granulated sugar
1/2  cup low-sodium chicken broth
1  tablespoon unsalted butter, cut into 4 pieces
1  teaspoon minced fresh rosemary
2  teaspoons lemon juice
Ground black pepper

Preparation:

1.Bring ginger, carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. 2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, rosemary, and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. 3. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.