- 2 lbs Carrots
- 1 Shallot
- 2 teaspoons Thyme
- 2 teaspoons Sugar
- 3 teaspoons Butter
- 1/2 cup Water
- Salt & Pepper
How to Make Glazed Carrots
Before you begin cooking you’re going to prepare your food by washing and drying all the produce. Once the produce is washed, begin to de-stem the carrots by cutting the end off. Then halve the carrots lengthwise. Next, halve, peel and thinly slice the shallot. Then, pick the thyme from the sprigs and mince enough to fill 2 teaspoons.
To begin cooking you want to set your burner to medium-high heat and place 3 tbsp of butter in the large pan. Once the butter has melted add the halved carrots and then the 2 teaspoons of sugar. As usual, use salt and pepper to season it. Cook the carrots by tossing occasionally for about 8 minutes. They’ll start to brown and shrink as they cook.
After the carrots begin to brown, add the sliced shallot and thyme to the pan and combine them by tossing. Cook for another 2-4 minutes or until the shallot begins to soften. Pour in a ½ cup of water and a tbsp of butter. Reduce the heat to medium-low and cover with a lid. Let the carrots simmer for another 2-3 minutes or until they’re tender. Finish by seasoning with salt and pepper.
Place the cooked carrots onto your platter of choosing and serve. If you aren’t serving right away you can remove the pan from heat and cover. To reheat, just place the pan on low heat until its warmed.