In a large skillet, bring 1 1/3 cups water, brown sugar and butter to a boil on high heat. Add carrots and reduce heat. Partially cover and simmer until slightly tender (about 10 min).
Uncover and cook, gently tossing often until carrots are tender and glazed. (about 6 min)
Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm
Originally Submitted
8/24/2013
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