Thyme Glazed Carrots

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By: Andrew Chase

This is a convenient party dish because it can be assembled in the pot and set aside hours before its last-minute cooking.

Ingredients

2 lbs (1 kg) carrots, peeled and cut into chunks

5 sprigs fresh thyme

2 tbsp (30 mL) butter or olive oil

1 tbsp (15 mL) granulated sugar

1/2 tsp (2 mL) salt

Preparation

In skillet, place carrots, thyme, butter, sugar, salt and 1/2 cup (125 mL) water; cover and bring to boil over high heat. Cook until water has evaporated and carrots are tender-crisp, 8 to 10 minutes. Uncover, reduce heat to medium-high and fry until carrots are tender and golden brown at edges, 4 to 5 minutes. Remove thyme sprigs.

Makes 8 servings.

More Information

Tip: For an attractive presentation, roll-cut the carrots. From bottom tip of carrot, make a sharp diagonal cut; roll carrot about two-thirds around and make another sharp diagonal cut. Repeat to top.

Serving(s): 8

Nutritional Information
Per serving: about
Calories	74
Protein	1 g
Fat (total)	3 g
Sat. Fat	2 g
Carbohydrate	11 g
Fibre	3 g
Cholesterol	9 mg
Sodium	235 mg
Calcium	3 % RDI
Iron	4 % RDI
Vitamin A	233 % RDI
Vitamin C	3 % RDI
Folate	6 % RDI

Also in this menu:

Christmas dinner 3 ways

Source

Homemakers Magazine: Dec./Jan. 2006

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