HONEY-GLAZED CARROTS WITH LEMON AND THYME

(cooksillustrated.com)

Glazed carrots are a good accompaniment to roasts of any kind--beef, pork, lamb, or poultry. A nonstick skillet is easier to clean, but this recipe can be prepared in any 12-inch skillet with a cover.

INGREDIENTS (for 4 people)

1	pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias (cắt chéo)
1/2	teaspoon table salt
3	tablespoons honey
1/2	cup low-sodium chicken broth
1	tablespoon unsalted butter cut into 4 pieces
1/2	teaspoon minced fresh thyme leaves
1/2	teaspoon grated lemon zest
2	teaspoons lemon juice
	Ground black pepper

INSTRUCTIONS

1. Bring carrots, salt, honey, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter, fresh thyme and lemon zest to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.