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4 (6)

Vegetables, Vegetarian

Carrots with honey, lemon zest and thyme

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

It occurred to me as I was pulling a pan of roasted potatoes out of the oven for what was probably the third time in as many weeks -- I was getting in a rut. And with the markets flooded ... Read more

Total time: 35 minutes | Serves 4
  • 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 1/2 lemon

Step 1Peel 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.

Step 2Now, 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.

Step 3Just before serving, sprinkle over the lemon zest.

Note: Adapted from "A Year in My Kitchen" by Skye Gyngell.

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