Glazed Baby Carrots

By carvalhohm

Ingredients

• Kosher salt
• 1 pound baby carrots, tops removed but with a little green left attached (it's cute)
• 4 tablespoons butter
• 3 tablespoons brown sugar
• 1/2 lemon, juiced
• 1 clove garlic, smashed
• 3 sprigs thyme, picked
• Pinch cayenne pepper

Preparation

Step 1

Bring pot of well-salted water to boil. Set up bowl of well-salted ice water. Blanch carrots in boiling water. When cooked but still have some crunch, plunge immediately into ice water. When cool, use clean tea towel to rub skin off carrots. Reserve.

To large skillet add butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring pan to medium heat swirling occasionally. When most of water has reduced and mixture seems homogeneous, removed garlic and add carrots and stir until coated. Cook for another 2 to 3 minutes or until carrots are completely coated and hot.