Cover carrots with cold water. Add a pinch of sugar. Boil until carrots brighten in color. Drain.

Heat butter over medium heat until nearly browned. Add shallots and thyme. Sweat on medium-low heat until caramelized. Add carrots, parsley, dill, and brown sugar. Toss. Serve.

Variations; Bacon, mustard, tarragon, basil, chervil, herbes de provence, garlic, wine, bourbon, vegetable stock, oil, caramelized onions, citrus