Buttery Baby Carrots

Baby Carrots
  • 1 1/2 pound baby carrots
  • 3 tablespoons unsalted butter
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh Thyme (for garnish)
  1. Place baby carrots in a pot or deep skillet with about 1/2 an inch of water in the bottom. Sprinkle with sugar, salt, and pepper.

  2. Bring water to a boil, cover and reduce heat to a simmer. Cook carrots for about 10 minutes.

  3. Remove lid and increase heat to medium-high. Cook until liquid in the bottom reduces about half, 5 minutes.

  4. Stir carrots in the sauce and serve. Garnish with fresh thyme if desired.