Total time: 35 minutes
Note: Adapted from “A Year in My Kitchen” by Skye Gyngell
1 1/2 tablespoons Savannah Bee Company Wildflower Honey
1/4 cup butter
6 thyme sprigs
Salt and freshly ground black pepper
Grated zest and juice of ½ lemon
1. Peel the carrots and cut them into chunky slices on the diagonal. Place in a large sauté pan and pour over enough cold water to just cover. Add the honey, butter, thyme and a generous pinch of salt. Place over medium heat and bring to a boil, then lower the heat to a simmer. Cook until the carrots are almost tender, about 15 minutes.
2. Now, turn up the heat to boil the liquid rapidly until reduced to a shiny, sweet glaze — there should be 1 to 2 tablespoons of intensely flavored cooking liquor coating the carrots, nothing more. Squeeze over the lemon juice and check the seasoning. You’ll need a turn of the pepper mill and a pinch or two of salt, but no more.
3. Just before serving, sprinkle over the lemon zest.
Each serving: 178 calories; 1 gram protein; 19 grams carbohydrates; 4 grams fiber; 12 grams fat; 7 grams saturated fat; 31 mg cholesterol; 12 grams sugar; 86 mg sodium.
Adapted from the Los Angeles Times.