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Carrots with honey, lemon zest and thyme

Time 35 minutes
Yields Serves 4
Carrots with honey, lemon zest and thyme
(Glenn Koenig / Los Angeles Times)
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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.