This is a short version of the carrots I was taught to prepare as a young apprentice from chef Tony Brunner of Brunner’s Landmark in Hunterdon County New Jersey.
Glazed Baby Carrots with Thyme
1 pound medium carrots with the tops
1 small bunch fresh thyme
2 tablespoons butter
2 tablespoons granulated sugar
Kosher salt and freshly ground pepper
Remove the leaves from the thyme and chop coarsely. In a large sauce pot place 3 quarts of water. Wash the carrots under cold water and remove any discolored stems. Slice some of the stem off. Place the carrots in the cold water and slowly bring to a simmer. Prepare an ice bath by filling a bowl with cold water and ice. When the carrots are soft remove them from the pan and place into the ice bath. When the carrots are cool drain them and set aside and pat dry with a paper towel.
Heat a medium size sauté pan over medium heat. Add the butter and sugar and stir until the butter melts and becomes bubbly. Add the carrots and cook while stirring for several minutes or until the carrots are heated through. Add the thyme and salt and pepper, serve.