Recipe by JackieOhNo!
From Woman's World Magazine, March 17, 2008. Remember, leeks can be sandy, so sak the cut pieces in water to thoroughly remove any sand.
Top Review by stephanie s.
My family loved this recipe. I am a big veggie eater so I cook lots of them and am always looking for new ways to prepare them. Even my 4 year old grandson asked for more. I thought the thyme might overpower the dish but it actually added greatly and without it it would have been just carrots and leeks. Thanks for my newest addition for veggies. LOVE IT.
- 3 tablespoons butter
- 1⁄4 cup packed dark brown sugar
- 3⁄4 teaspoon dried thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 lbs carrots, diagonally cut into 1-inch-long pieces
- 3 leeks, white and light green parts only, cut into 1/2-inch-thick slices, about 2 cups
Directions See How It's Made
- In large nonstick skillet, melt butter with sugar, thyme, salt and pepper over medium heat. Add carrots, leeks and 1/4 cup water; cover and cook, stirring once, 10 minutes. Uncover; cook, stirring occasionally, until vegetables are tender and glazed, 6-7 minutes.