lb carrots (about 6?) peeled and sliced ¼ inch thick diagonally
½ tsp salt
3 Tbs honey
½ cup chicken/veggie broth
1 Tbs unsalted butter
½ tsp minced fresh thyme leaves
½ tsp grated lemon zest
2 tsp lemon juice
ground black pepper
Directions: Bring carrots, salt, honey, and chicken broth to boil, covered, in 12- inch skillet over medium high; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender, 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; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
Turn off heat, add lemon juice; toss to coat. Transfer to serving dish, scraping glaze from pan. Season to taste with pepper.
Steamed pea pods are a great addition to this side dish