Honey-Glazed Carrots with Lemon and Thyme

By norsegal8

Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.

Ingredients

• 1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (see illustration)
• 1/2 teaspoon table salt
• 3 tablespoons honey
• 1/2 cup low-sodium chicken broth
• 1 tablespoon unsalted butter cut into 4 pieces
• 1/2 teaspoon minced fresh thyme leaves
• 1/2 teaspoon grated lemon zest
• 2 teaspoons lemon juice
• Ground black pepper

Details

Servings 4

Preparation

Step 1

Bring carrots, salt, honey, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, fresh thyme and lemon zest to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.