Ingredients:

  • 1.5 lbs carrots, peeled and sliced into 1/2-inch diagonal coins
  • 4 tbsp unsalted butter
  • 1/3 cup dark brown sugar, packed
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1/4 cup water
  • 1 tbsp fresh thyme or parsley

Instructions:

  1. Peel the carrots and slice them on a diagonal into 1/2-inch thick coins. In a large skillet, combine the carrots, 4 tbsp butter, 1/3 cup dark brown sugar, 1/2 tsp sea salt, 1/4 tsp pepper, and 1/4 cup water.
  2. Cover with a lid and bring to a simmer over medium heat.
  3. Simmer for 8-10 minutes until a fork easily pierces the carrots.
  4. Remove the lid and crank the heat up to medium high.
  5. Cook for another 5-7 minutes until the liquid bubbles vigorously and turns syrupy, stirring frequently to ensure every coin is coated in the darkening glaze.
  6. Stir in 1 tbsp fresh thyme or parsley right before serving.
  7. Let the carrots sit for 2 minutes until the glaze thickens and sets slightly.