Brown Sugar and Thyme Glazed Carrots

Ingredients

• 1 lb carrots (peeled and cut into 1/2 inch thick oblique pieces)
• 2 tbsp butter (unsalted)
• salt (to taste)
• black pepper (to taste)
• 3 sprigs fresh thyme
• 0.25 cup brown sugar
• 0.5 cup chicken stock

Steps

1. 1

   Peel the carrots and cut them into 1/2 inch thick pieces. An oblique cut (cutting at an angle while rotating the carrot) is recommended for better surface area.

2. 2

   Place a large pot over medium heat and add the butter.

3. 3

   Once the butter is bubbling, add the carrots to the pot.

4. 4

   Season the carrots with salt and pepper, and add the fresh thyme sprigs.

5. 5

   Cover the pot with a lid and sweat the carrots for 3 minutes to begin softening the core.

6. 6

   Remove the lid and stir in 1/4 cup of brown sugar and 1/2 cup of chicken stock.

7. 7

   Mix to combine and bring the liquid up to a low simmer.

8. 8

   Cover with the lid again and simmer for approximately 5 minutes.

9. 9

   Remove the lid and continue to simmer, stirring occasionally, for 5 to 10 minutes until the liquid reduces into a thick glaze that coats the carrots.

Notes

The oblique cut is preferred because it creates more surface area for the glaze to cling to. Steaming the carrots with a lid on is essential for root vegetables to ensure the hard core cooks through at the same rate as the exterior.

Nutrition per serving

• side dish
• vegetables
• glazed carrots
• French-style
• holiday side
• gluten-free