From the Earthly Delights article in the May 2017 issue.
Honey-Glazed Carrots with Thyme
- 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
- Place the carrots, butter, honey, thyme, salt, and water in a skillet, cover and bring to a simmer.
- 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.