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.

Honeyed Carrots with Lemon Zest and Thyme

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.

Ingredients

  • 8 tablespoons carrots
  • 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

Directions

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.