Glazed Carrots with Thyme

These carrots are a good accompaniment to roast beef, pork, lamb, or poultry.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

Vegetables

American

Side

Easy

Ingredients

1 lb (450 g) carrots, thinly sliced		salt and freshly ground black pepper
1/4 cup fresh orange juice		1/2 tsp chopped thyme
1 1/2 tbsp butter		grated zest of 1 orange
1 tbsp brown sugar		1 garlic clove, crushed and peeled

directions

Prep: 10 min Total: 30 min (Quick)

Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.

Enter Kitchen View

1
Place the carrots, orange zest and juice, butter, sugar, and garlic in a small saucepan, and season with salt and pepper. Add enough cold water to barely cover the carrots.
2
Bring to a boil, then cover and cook over a medium-high heat for 8–10 minutes, or until the carrots are just tender.
3
Remove the cover and boil until all the liquid has evaporated and the carrots are glazed and golden at the edges, shaking the pan occasionally to prevent sticking. Just before serving, sprinkle in the thyme leaves.

Chime In