Ingredients:

  • 1 lb fresh carrots, peeled and sliced into 1/2-inch diagonal coins
  • 1/4 cup filtered water
  • 1 tbsp unsalted butter
  • 2 tbsp raw wildflower honey
  • 1/2 tsp fine grain sea salt
  • 1/4 tsp cracked black pepper
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh lemon juice

Instructions:

  1. Peel the carrots and slice them on a sharp diagonal (bias cut) to increase surface area for the glaze to cling.
  2. Place the carrots, water, and butter in a large skillet over medium-high heat. Cover with a tight-fitting lid immediately and steam for 5 to 6 minutes until the carrots are vibrant and al dente.
  3. Remove the lid. Stir in the honey, sea salt, black pepper, and fresh thyme.
  4. Continue to cook uncovered, stirring frequently, as the water evaporates and the honey begins to caramelize. Cook until the carrots are coated in a mahogany-colored, velvety glaze.
  5. Remove from heat and stir in the fresh lemon juice to balance the sweetness before serving.