Recipe: Carrots with honey, lemon zest and thyme

Carrots with honey, lemon zest and thyme
(Glenn Koenig / Los Angeles Times)

Carrots with honey, lemon zest and thyme

Total time: 35 minutes

Servings: 4


Note: Adapted from “A Year in My Kitchen” by Skye Gyngell

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8 carrots

1 1/2 tablespoons honey

1/4 cup butter

6 thyme sprigs

Salt and freshly ground black pepper

Grated zest and juice of ½ lemon

1. Peel the carrots and cut them into chunky slices on the diagonal. Place in a large sauté 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.

Each serving: 178 calories; 1 gram protein; 19 grams carbohydrates; 4 grams fiber; 12 grams fat; 7 grams saturated fat; 31 mg cholesterol; 12 grams sugar; 86 mg sodium.