Glazed carrots

This came from a chef on the Food Network.

This chef didn't give enough details for the food challenged (ie: Me) in my opinion. I think that they know people like the cooking to be fast. Cooking shows are so popular, yet hardly anybody cooks! Maybe we just like to watch but don't like details! I don't know!

But the lady never said how many carrots go into this, so I had to rewind my TiVo, and visibly count the carrots. It looked like 5-6 medium to large sized carrots to me. She also put water in the pan, but didn't say how much. I really like to know how much water and how many carrots. Oh well, I'll give it a shot anyway, just wanted to let you know this has a lot of guesswork in it.

About 5 carrots - peel them then cut them into "coins" (so they are round)

Heat a bit of water and chicken stock together in a pan with 1 TBSP butter, until the butter has melted. (Looked like maybe 1/2 cup water, 1/2 cup of the chicken stock to me)

Add to that 1 TBSP brown sugar (can be light or dark brown sugar), 1/2 tsp Cumin, and a BIG pinch of salt.

Put in the carrots, cover and steam for a fun minutes, then uncover.

Let the glaze reduce...which means to let the liquid evaporate.

Then she put in a pretty good squeeze from a lemon. If you don't have a lemon on hand, you could use the lemon that comes in the little plastic lemon bottles (you can find these in the grocery store in the produce section or the larger glass bottles on the regular grocery store shelves.)

Apparently the flavors from the Cumin, the brown sugar and the lemon all work together to make this more than just boring carrots. Let me know if you try it and what you think!