Honeyed Carrots "Boulanger"

Makes 8 to 10 servingsEndTextStartText

30 baby carrots (or sliced larger carrots)

1/4 pound butter

1/4 cup honey

4 sprigs thyme

Kosher salt

Piment d'Espelette

Dried chamomile, ground (optional)

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1. Peel the baby carrots. Reserve.

2. In a heavy pan, saute the carrots in butter over medium-high heat until the butter starts to brown.

3. Add the honey, thyme, and Piment d'Espelette. Toss to coat evenly.

4. Cook uncovered in a 450-degree oven for five minutes. Toss again to recoat.

5. Cook until dark edges appear on the carrots and they begin to caramelize.

6. When they are tender, caramelized, and slightly shriveled, toss with chamomile and adjust seasoning. Serve immediately.

Per serving (based on 10): 118 calories; trace protein; 10 grams carbohydrates; 8 grams sugar; 9 grams fat; 24 milligrams cholesterol; 89 milligrams sodium; 1 gram dietary fiber.EndText