Glazed Carrots with Thyme

Recipe by: Victoria Blashford-Snell, Brigitte Hafner | from The Illustrated Kitchen Bible

Cookstr

Course: Vegetable

Total Time: Under 30 Minutes

Skill Level: Easy

Cost: Inexpensive

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

Yield: makes 4 servings

INGREDIENTS

1lb (450g) carrots, thinly sliced
Grated zest of 1 orange
¼ cup fresh orange juice
1½ tbsp butter
1 tbsp brown sugar
1 garlic clove, crushed and peeled
Salt and freshly ground black pepper
½ tsp chopped thyme

Directions

Prepare ahead

Complete through the end of step 2 several hours in advance, then finish cooking just before serving.

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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

Calories 106kcal (5%)

Calcium 45mg (5%)

Vitamin C 15mg (25%)

Vitamin A 986mcg RAE (33%)

Potassium 404mg

Magnesium 16mg

Protein 1g

Sugar 10g

Fiber 3g