CARROTS with SHALLOTS and THYME

We serve this with steamed broccoli spears to add another color to the serving platter.

1 tablespoon olive oil
1/4 cup minced shallots
1 pound carrots, coarsely grated {about 5 cups}
1/4 cup chicken stock
1 teaspoon dried thyme
2-3 teaspoons sugar
2 tablespoons minced fresh parsley
Salt and pepper to taste

Heat the olive oil and add the shallots and carrots. Stir to combine. Add the stock and thyme, and cook until the carrots are softened, about 6 minutes. Add the sugar {amount depends on sweetness of the carrots}, salt, and pepper. Toss in the parsley and serve.
Serves 4-6.