my “true confession” is that we had these for thanksgiving dinner and i’m just now getting around to posting about them. these carrots are a delicious treat, very healthy, and equally yummy. everyone gobbled these up, even fritz! i’ve made these the same way my mother did when i was growing up, save one change: i’ve used vegetable stock in place of water for simmering. it really adds an additional depth of flavor to the carrots. however, if you didn’t have any stock on hand water will work fine, they’ll still be plenty good.
glazed thyme carrots
- 1-3 pounds of carrots (i used three because i was entertaining)
- vegetable stock (enough to cover the carrots, 4 cups should do)
- salt and pepper
- 3-6 sprigs of thyme (use 3 if you are using 1# of carrots, and up to 6 if you are doing 3# of carrots)
- 1 tablespoon sugar
remove the leaves from the sprigs of thyme and finely chop them. peel the carrots and cut them into 1 inch lengths on the bias. place them in a deep pot and cover with vegetable stock, thyme, and salt and pepper to taste. place over medium to medium high heat (you want them to simmer, but not boil) and let them be until they are fork tender (about 30 minutes, but this will vary based on how many carrots you have in the pot).
completely drain the carrots and then add the sugar and about 1-2 tablespoons of water to the pan and put it back over medium high heat. let the sugar dissolve and then dump the carrots back in. cook this, stirring the carrots often to coat them in the glaze until the water has completely dissolved. serve immediately.
notes: if you wanted these to be really healthy you could omit the last step with the sugar and water, the carrots would still be delicious. the sugar just brings out their natural sweetness, and really one tablespoon isn’t that much sugar at all…if you are sure to use gluten free stock (which i did, pacific brand is great) these will be totally gluten free!