Combine carrots and 6 cups water in a Dutch oven. Bring to a boil over medium-high heat; reduce heat to low, and simmer 20 minutes or until carrots are crisp-tender. Drain and keep warm.
Cook vinegar in a small saucepan over medium-high heat 4 to 5 minutes or until reduced by half. Stir in brown sugar and butter until smooth.
Pour vinegar mixture over warm carrots, tossing to coat. Stir in thyme and next 3 ingredients. Serve immediately.
The Angus Barn, Raleigh, North Carolina