This recipe looks really beautiful using different colored carrots; maroon, yellow, orange…they do bleed into one another during cooking so the colors stay pretty vibrant.
- 8 tablespoons carrots, peeled, cut into chunky pieces on the diagonal
- 1 1/2 cups honey
- 1/4 tablespoon unsalted butter
- 1/2 freshly chopped thyme
- Salt and freshly ground black pepper
- Grated zest and juice of ½ lemon
In a large sauté pan, combine the carrots, honey, butter, thyme and a pinch of salt. Add just enough water to cover. Place over medium heat and bring to a simmer. Cook until the carrots are almost tender, about 15 to 20 minutes.
Using a slotted spoon, remove the carrots to a serving bowl. Turn the heat to high and bring the liquid to a boil. Boil until the liquid is reduced to 2 tablespoons. Remove from heat and stir in the lemon juice. Pour the mixture over the carrots, add a grind of pepper and another pinch of salt. Garnish with the lemon zest and serve immediately.
Makes 4 servings.
Recipe adapted from the National Honey Board.
Photo by Jodi Miller