Peel and slice your carrots however you like. I prefer small sticks.
Toss the carrots in corn starch to coat.
In your skillet, combine broth, butter, and sugar, on medium-high heat.
Once combined and simmering, add the carrots. Reduce heat to about medium.
Simmer and cook the carrots for about 10-15 minutes, until the carrots are starting to turn tender. Stir occasionally to cook evenly.
Increase heat to simmer and reduce the glaze.
When the carrots are nearly the texture you want and the glaze is thickened, add your lemon zest, lemon juice, and chives, and cook for another 1-2 minutes.
Remove from heat, stir in almond slices, and serve!