Balsamic-Glazed Carrots

Instructions

1. 1

   In a large skillet, bring the broth and carrots to a boil. Cover and simmer gently for 10 to 12 minutes or until the carrots are al dente. Remove the lid and let reduce until almost dry.

2. 2

   Add the butter, vinegar, brown sugar and thyme. Continue to cook, stirring, until the carrots are glazed in the sauce and the liquid has evaporated. Season with salt and pepper.

3. 3

   Transfer the carrots to a serving dish and sprinkle with more thyme leaves, if desired.