- 3 tablespoons butter
- 2 tablespoons, plus 1 teaspoon packed brown sugar, divided
- Pinch salt
- 2 pounds carrots, peeled and cut on bias, ½-inch thick
- 1/3 cup stock (chicken or vegetable) or water
- 1 teaspoon parsley or thyme (optional
In a 12-inch high-sided skillet, combine the butter, brown sugar and salt over medium heat, stirring until the butter melts and the brown sugar begins to dissolve. Add the carrots and toss to combine. Add the stock and bring the mixture to just under a boil. Maintain a low boil over medium to medium-low heat. Cook uncovered, stirring occasionally until the mixture thickens and the carrots are slightly softened, about 10 minutes. The goal is to cook the carrots and reduce the liquid in the same amount of time. There should be very little liquid left in the pan and the carrots should be coated and glossy. Toss with parsley or thyme, if desired, and serve.