Glazed Caramelized Carrots

1. 1

   Bring a saucepan of salted water to a boil.

2. 2

   Add the carrots and cook until they start to soften, about 7 minutes.

3. 3

   Drain.

4. 4

   In a large skillet, melt the butter in the chicken stock.

5. 5

   Add the blanched carrots and season lightly with salt.

6. 6

   Cover and cook over moderately low heat, stirring occasionally, until tender, about 25 minutes.

7. 7

   Uncover the carrots and cook over moderately high heat, without stirring, until they are golden brown on the bottom, about 4 minutes.

8. 8

   Season the carrots with salt and pepper.

9. 9

   Transfer them to a shallow serving bowl.

10. 10

    Sprinkle with the thyme and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.