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leilani21
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In a large pan over medium heat, melt the butter and add the carrots, thyme and salt. Cover the pan with a lid or foil, and steam the carrots for 3 – 5 minutes.
Remove the lid and add the brown sugar and chicken stock, just enough to where the carrots are half submerged in liquid. Bring to a simmer and cover the pan for another 5 minutes. Make sure to salt as you go.
Uncover and let the carrots simmer, reducing the liquid until it is completely dry and syrupy consistency, around 10 -15 minutes.
Remove any of the thyme sprigs and enjoy!