Honey-Glazed Carrots with Thyme & Lemon
Side, Vegetable
Ingredients
1 pound carrots, peeled and sliced at an angle, 1/4-inch thick
1/2 cup chicken broth
3 tablespoons honey, divided
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon minced fresh thyme
2 teaspoons lemon juice
Freshly ground black pepper
Directions
Place carrots, broth, 1 tablespoon honey, and salt in an approximately 12-inch skillet set over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.
Uncover pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 1 to 2 minutes or until liquid is reduced to a couple of tablespoons.
Add butter, remaining 2 tablespoons of honey, and thyme to skillet, tossing until butter is melted and carrots are coated. Cook for about 3 more minutes, stirring frequently, until carrots are completely tender and glaze has thickened and turned a light golden color.
Remove skillet from heat, stir in lemon juice, and season with pepper. Serve immediately, spooning glaze over individual servings.