A hint of vanilla beans are a subtle but divine addition to no-nonsense glazed carrots.
5 medium carrots, peeled and sliced into 1/2 inch-thick ovals
2 tablespoons butter
1/2 vanilla bean, split and scraped
salt and pepper
1 tablespoon freshly squeezed lemon juice (about 1/2 lemon)
In a medium saute pan over medium heat, melt butter till brown and nutty.
Add scraped seeds of vanilla bean into melting butter. Add carrots and 1/2 cup water. Season with salt and pepper.
Cook carrots on medium heat until soft and lightly glazed, about 10-15 minutes. Add lemon juice, stir and reseason.