Glazed Caramelized Carrots

Directions

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.