These are the first carrots of the season from the farmer’s market. Tiny, sweet, and tender. I didn’t even have to peel them. The glaze brings out the natural sweetness of the carrots. If you don’t have fresh thyme, dill would be a great substitute, either fresh or dried.
- 1 T. butter
- 1 T. honey
- 1/2 lb. baby carrots
- 2 sprigs fresh thyme
- salt to taste
In an enameled or non stick pan, melt the butter over medium heat. Add the honey and stir to combine. Add the carrots and stir to coat. Add the thyme. Cook for about five minutes, stirring occasionally. When the carrots begin to take on a golden brown color, remove the thyme sprigs and season to taste with salt.
Those are so pretty. I love making carrots this way. I actually haven’t used thyme before. We normally do mint with honey. I like the idea of thyme!