What you Need :
- 2 cups carrots, unpeeled and cut into rounds (about 4 or 5 carrots)
- 4 tablespoons unsalted butter
- 2 tablespoons sorghum or sorghum syrup
- 2-3 sprigs fresh thyme
How to Make It :
In a large sauté pan, over medium high heat, place carrots in a single layer and add just enough water to cover. Simmer carrots until just tender when pierced with a fork. Drain water and return carrots to pan. Over medium heat add butter, sorghum and thyme sprigs to carrots. Stir to coat. Continue cooking, stirring frequently, until carrots are tender and well coated with glaze. Remove from heat. Remove thyme sprigs and discard. Season with salt and serve hot or at room temperature. Garnish with additional thyme if desired.
Recipe courtesy of Melissa Peterson