Sauteed Carrots and Onions

Instructions

1. Slice off the ends of the peeled carrots. Slice each carrot at a sharp angle into 2-3 pieces. Slice each piece lengthwise. (photos above) Place carrots in a 12-inch high-sided skillet.
2. Chop off the ends of the shallots. Slice them lengthwise. (see photos)
3. Add the shallots to the pan.
4. Add 1 cup chicken broth. The liquid should go halfway up the vegetables. Add more broth if it doesn't.
5. Turn the heat up to high until the mixture reaches a boil, then reduce heat to medium. Cover but leave the lid askew so that steam can vent out. Cook for 8-10 minutes, or until the carrots are crisp-tender.
6. Remove the lid and continue cooking until all the liquid has cooked off.
7. Add 2 tablespoons butter and 1-2 tablespoons fresh thyme.
8. Season with 1/2 teaspoon salt and pepper to taste.
9. Cook until the butter is melted and brown spots appear on some of the shallots.
10. Add more salt and pepper to taste and serve hot!