Based on Recipe by Anne Burrell
Makes 4-6 Servings
1 bag (approx 1 pound) baby carrots
4 tbsp butter
3 tbsp brown sugar
1/2 lemon, juiced
1 clove garlic, smashed
3 sprigs of thyme
Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water, when they are cooked but still have a slight crunch left, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off (if they had any on). Reserve.
To a large skillet add teh butter, sugar, lemon juice, garlic, thyme, pepper and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems blended together, remove teh garlic and add the carrots, stir until they are coated. Allow it to cook for another 5 minutes on medium low. The carrots should be completely coated and hot!