Carrots With Honey, Lemon Zest, and Thyme
1 1/2 tablespoons honey
1/4 cup butter
6 thyme sprigs
Salt and freshly ground black pepper
Grated zest and juice of 1/2 a lemon
1. Peel the carrots and cut them into chunky slices on the diagonal. Place in a large saute 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.
- Adapted from A Year in My Kitchen by Skye Gyngell
Per serving: 178 calories, 1 gram protein, 19 grams carbohydrates, 12 grams sugar, 12 grams fat, 31 milligrams cholesterol, 86 milligrams sodium, 4 grams dietary fiber.