Glazed Baby Carrots with Thyme Recipe (Photo Courtesy of Tom Minchella)
December 13, 2017
By Tom Minchella
Print Recipe
These tasty baby carrots make a great side dish. Serve with Balsamic Roast Quail with Sage Chestnut Stuffing .
Serves: 4 Prep time: 10 minutes Cook time: 20 minutes
Ingredients :
1 pound baby carrots with the tops 1 small bunch fresh thyme 2 tablespoons butter 2 tablespoons granulated sugar Kosher salt Freshly ground pepper
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Directions:
Remove leaves from thyme and chop coarsely. Place 3 quarts of water in a large saucepot. Wash carrots under cold water and remove any discolored stems. Slice some of the stems off. Place carrots in water and slowly bring to a simmer. Prepare an ice bath by filling a bowl with cold water and ice. When the carrots are soft, remove them from the pan and place them into an ice bath. When carrots are cool, drain and set aside. Pat dry with a paper towel. Heat a medium-size sauté pan over medium heat. Add butter and sugar and stir until butter melts and becomes bubbly. Add carrots. Cook while stirring for several minutes or until the carrots are heated through. Add the thyme and salt and pepper. Serve.
