Something as simple as buttered carrots can be taken to a new level with just adding a fresh sprig of thyme to them.
My husband is a purist when it comes to his vegetables. He likes carrots just buttered and seasoned. He is not too much of a fan of chopped thyme in carrots, so I decided to infuse them with the thyme. I did this by taking a sprig of thyme and laying it on top of the carrots as they cooked.
This way I can pick it out just before they are finished cooking, and they still have that wonderful flavor of the thyme.
Glazed Carrots With Thyme
- 2 cups baby carrots (or 1-inch cut carrots)
1 cup water
2 tablespoons butter
2 tablespoons brown sugar
1/2 teaspoon salt
1 whole fresh thyme sprig
In medium skillet, combine carrots, water, butter, sugar and salt. Bring to a boil; add thyme sprig, cover and cook over medium heat until carrots are tender and water is almost if not all evaporated, 10 to 12 minutes. Uncover and remove thyme sprig, continue cooking, shaking pan often, until carrots are glazed and lightly browned, 6 to 10 minutes.