Glazed Carrots and Shallots with Thyme

by Tasha DeSerio from Fine Cooking; Issue 55

1 ½ lbs carrots, peeled and trimmed
8 oz. shallots, ends trimmed, peeled and cut in half or quarters if large
1 cup reduced salt chicken broth or vegetable broth
2 Tbs. unsalted butter
2 tsps. Kosher salt
1 tsp. granulated sugar
1 tsp. chopped fresh thyme

1. Cut the carrots in half-length wise then cut each half into ¼ inch slices to make half-moons.
2. Put carrots and shallots into a 10-12 inch sauté pan and add enough broth to come half way up the sides of the vegetables. Add the butter, salt and sugar and bring to a boil over high heat.
3. Cover the pan with the lid slightly askew, reduce heat to medium high and cook at a steady boil, shaking the pan occasionally until the carrots are tender but not soft (8 to 10 minutes).
4. Uncover, add the thyme and continue to boil until the liquid evaporates.
5. Continue to cook over medium high heat until the carrots and shallots begin to caramelize and turn golden brown, about 3 to 4 minutes. Adjust seasoning and serve. Serves 4 to 6.

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