Brown Sugar Glazed Carrots

Ingredients

• 3 tbsp butter (cubed)
• 2 lb carrots (peeled and oblique cut)
• 5 sprigs thyme
• salt (to taste; salt as you go)
• black pepper (to taste)
• 0.25 cup brown sugar (Maple syrup may be substituted.)
• 0.5 cup chicken stock or vegetable stock (Use either chicken stock or vegetable stock; add just enough for the carrots to be half submerged.)

Steps

1. 1

   In a large pan over medium heat, melt the cubed butter.

2. 2

   Add the carrots, thyme, and salt. Cover the pan with a lid or foil and steam the carrots for 3–5 minutes.

3. 3

   Remove the lid. Add the brown sugar and chicken or vegetable stock, using just enough stock for the carrots to be half submerged in liquid.

4. 4

   Bring the liquid to a simmer, then cover the pan and cook for another 5 minutes. Salt as you go, adjusting to taste.

5. 5

   Uncover the pan and let the carrots simmer for about 10–15 minutes, reducing the liquid until it is completely reduced and has a syrupy consistency.

6. 6

   Remove the thyme sprigs and serve.

Notes

The recipe page lists 1/2 cup stock, while its method says to add just enough for the carrots to be half submerged. The author suggests oil (2 tbsp) in place of butter, maple syrup in place of brown sugar, and rosemary in place of thyme; rainbow carrots, parsnips, or other root vegetables are also mentioned as options.

Nutrition per serving

• side
• vegetarian option
• gluten-free
• stovetop
• quick