Honey-Glazed Carrots with Lemon and Thyme

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.

Serves 4

1 pound medium carrots (about 6), peeled and sliced into ¼-inch thick on the bias

pinch of salt and pepper

3 tablespoons honey

½ cup chicken broth

1 tablespoon butter, cut into 4 pieces

½ teaspoon minced fresh thyme, or ½ teaspoon dried thyme

½ teaspoon grated lemon zest

2 teaspoons lemon juice

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.