Glazed Carrots and Leeks

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.

• Ready In: 35 mins
• Serves: 8

Ingredients

• 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

1. 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.