- In a large skillet, bring the broth and carrots to a boil. Cover and simmer gently for 10 to 12 minutes or until the carrots are al dente. Remove the lid and let reduce until almost dry.
- Add the butter, vinegar, brown sugar and thyme. Continue to cook, stirring, until the carrots are glazed in the sauce and the liquid has evaporated. Season with salt and pepper.
- Transfer the carrots to a serving dish and sprinkle with more thyme leaves, if desired.