Spiced Carrots
['2 lb medium carrots (about 12)', '2 tablespoons unsalted butter', '2 tablespoons brown sugar', '1/2 cup water', '2 teaspoons fresh lemon juice', '1/2 teaspoon salt', '1/4 teaspoon cinnamon', '1/8 teaspoon cayenne', 'or to taste']
Quarter carrots lengthwise, then cut into 2 1/2-inch pieces.
Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.
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