From the Earthly Delights article in the May 2017 issue.



Honey-Glazed Carrots with Thyme

Serves 4




  • 1 pound baby carrots, whole, leafy tops removed

  • 1 tablespoon butter

  • 1 teaspoon honey

  • 1 teaspoon thyme, chopped (4–6 sprigs)

  • 1/2 cup water

  • 1/4 teaspoon salt




  1. Place the carrots, butter, honey, thyme, salt, and water in a skillet, cover and bring to a simmer.

  2. Cook the carrots until they’re tender, about 5–7 minutes depending on the carrot size, then remove the cover and cook over medium-high heat, occasionally stirring, until the water has evaporated and the carrots are glazed. Serve with lamb.