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Peel carrots and cut them into rounds or oblique shapes, ensuring they are roughly the same size.
Melt butter in a pot over medium heat.
Add carrots and thyme to the pot.
Season with salt and cover for three minutes to sweat.
Remove the lid and stir in three tablespoons of sugar to coat the carrots.
Once the sugar is melted, deglaze the pot with ½ cup of white wine.
Bring the wine to a simmer and reduce by half.
Stir in another half cup of chicken stock.
Cover with a lid for 3 more minutes on a low simmer.
Remove the lid and simmer until the carrots are cooked through and the liquid has reduced into a glaze/sauce, which takes roughly five to 10 more minutes.