from William Sonoma
- 1/2 lb. baby carrots, peeled ad tops trimmed
- 1 Tbs. unsalted butter
- 1 Tbs. sugar
- 1/2 tsp. fresh thyme leaves (I don't use fresh)
- 1 fresh bay leaf
- 5 black peppercorns
- 1/2 tsp. kosher salt, plus more to taste
Preparation time 5mins
Cooking time 20mins
Place carrots in a loose single layer in a sauté pan and add cold water just to cover them. Add the butter, sugar, thyme, bay leaf, peppercorns and the 1/2 tsp. salt.
Bring the water to a boil, then adjust the het and simmer gently for 10 to 15 minutes. Ideally, the carrot will finish cooking while the liquid reduces to a glaze. Remove them and reduce the liquid to about 2 Tbs. then return to pan.
Season the carrots with salt and roll them around in the glaze to coat them thoroughly. The carrots can be prepared a couple of hours I advance and held at room temperature.