Ingredients:

  • 1 pound (450g) carrots, peeled and sliced into 1/4-inch thick rounds
  • 2 tablespoons (30 ml) unsalted butter
  • 1 tablespoon (15 ml) olive oil
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/4 teaspoon (0.5g) black pepper, freshly ground, or to taste
  • 2 tablespoons (30 ml) honey
  • 1 tablespoon (15 ml) water
  • 1 tablespoon (15 ml) fresh thyme leaves, chopped

Instructions:

  1. Peel and slice the carrots into even rounds.
  2. Heat butter and olive oil in a large skillet over medium heat. Add carrots and cook, stirring occasionally, until they begin to soften slightly.
  3. Season with salt and pepper.
  4. Pour in honey and water. Stir to coat the carrots.
  5. Continue to cook, stirring occasionally, until the carrots are tender-crisp and the glaze has thickened slightly.
  6. Stir in fresh thyme leaves just before serving.
  7. Transfer to a serving dish and serve immediately.