Peel carrots and cut into julienne strips

Remove thyme and parsley leaves from stems and chop. In a medium to large skillet melt the butter over medium heat

Stir in the raspberry vinegar, sugar and thyme

Let the mixture simmer for 1 minute until slightly thickened

Stir in the carrots and toss to coat well with the glaze. Cover the pan and cook the carrots for 1 to 2 minutes

Uncover and continue cooking, tossing often, until tender and well glazed, about 3 minutes

Season with salt and pepper

Serve sprinkled with parsley.