¼ cup toasted slivered almonds ½ teaspoon lemon zest and 1 teaspoon lemon juice (from 1 lemon) Freshly ground black pepper Toss the carrots with the cornstarch in a 12-inch heavybottomed stainless steel skillet until no clumps of starch remain Add the stock, butter, sugar, and 1 teaspoon salt and bring to a boil over high heat, then reduce to a simmer and cook, stirring occasionally, until the carrots are almost tender (they should show little resistance when poked with a cake tester or the tip of a knife), about 10 minutes Increase the heat to high and boil, tossing occasionally, until the sauce is reduced to a shiny glaze Remove from the heat, add the herbs, almonds, lemon zest and lemon juice, and toss to combine Season to taste with salt and pepper and serve GLAZED PEARL ONIONS Replace the carrots with peeled pearl or cipollini onions and omit the almonds GLAZED TURNIPS, RADISHES, OR RUTABAGA Replace the carrots with small radishes or turnips, split into quarters or halves, or large turnips, radishes, and/or rutabagas, cut into 1-inch chunks Omit the almonds ...GLAZED TURNIPS, RADISHES, OR RUTABAGA Replace the carrots with small radishes or turnips, split into quarters or halves, or large turnips, radishes, and/or rutabagas, cut into 1-inch chunks Omit the almonds