Ingredients
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2 ½ pounds medium carrots, sliced diagonally into 1/4-inch-thick slices (6 1/2 cups)
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3 cups water
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3 tablespoons unsalted butter
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3 tablespoons light brown sugar
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2 tablespoons unsweetened apple juice
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1 tablespoon chopped fresh thyme
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¾ teaspoon salt
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½ teaspoon ground pepper
Directions
- Place carrots and water in a large skillet; bring to a boil over high heat. Reduce heat to medium; simmer, stirring occasionally, until the carrots are tender when pierced with a fork, about 10 minutes. Drain the carrots and return to the pan.
- Add butter, brown sugar, apple juice, thyme, salt and pepper to the carrots in the pan. Cook over medium-high heat, stirring often, until the butter melts and the liquid thickens and coats the carrots, 2 to 3 minutes. Serve hot.
