Slow-Simmered Maple Rosemary Carrots

• 1 pound Carrots, Washed And Peeled And Sliced Lengthwise Into 1/4 " Thick Spears (this Is Called Juiliene Cut)
• 1/4 cups Chicken Broth
• 1/2 teaspoons Salt
• 1 teaspoon Rosemary
• 1 Tablespoon Butter
• 3 Tablespoons Maple Syrup
• 2 teaspoons Lemon Juice

1. 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.
2. 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.
3. Remove from heat and toss in lemon juice. Stir thoroughly to completely incorporate the lemon juice into the glaze.

carrots, ubc, salt, rosemary, butter, maple syrup, lemon juice

Taken from tastykitchen.com/recipes/sidedishes/slow-simmered-maple-rosemary-carrots/ (may not work)