Glazed Carrots with Thyme
You can assemble this versatile side dish hours in advance and cook it just before serving. It requires only a few minutes of attention at the end, when the carrots are browning.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 57 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 0 g |
| carb | 9 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 237 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 171% |
| vit C | 3% |
| folate | 5% |
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8 carrots (about 1 lb/500 g)
1 tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) chopped fresh thyme
2 tsp (10 mL) granulated sugar
1/2 tsp (2 mL) salt
Preparation:
Cut carrots into 2-inch (5 cm) pieces. In nonstick skillet, combine carrots, 3/4 cup (175 mL) water, oil, thyme, sugar and salt. (Make-ahead: Refrigerate for up to 4 hours.)
Bring to boil; cover and cook over medium heat until carrots are tender and water is evaporated, 10 to 12 minutes. Uncover and cook, shaking pan often, until carrots are glazed and lightly browned, 6 to 10 minutes.
Additional Information
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Tip: Try a simple turn cut on the carrots: starting at tip of carrot, cut off 2-inch (5 cm) piece at a sharp diagonal; turn the carrot two-thirds around and cut off another piece. Repeat, turning and cutting until at end of carrot.
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