Weblog Entry

Good Morning-
I thought I would include a recipe with today’s web-blog. Carrots are one of my favorite spring time veggies. They are so beautiful and are a harvest treasure as I pull their colorful bodies out of the ground. I hope everyone is enjoying this cooler weather before the heat of summer arrives.

HONEY GLAZED CARROTS WITH THYME AND LEMON

Tender carrots are glazed with honey, seasoned with fresh thyme, and hit with a bright splash of lemon juice in this easy, delicious side dish that’s perfect for ushering in spring!

Ingredients

1 pound carrots, peeled and sliced at an angle, 1/4-inch thick
1/2 cup chicken broth
3 tablespoons honey, divided
1/2 teaspoon salt
1 tablespoon butter
1/2 teaspoon minced fresh thyme
2 teaspoons lemon juice
Freshly ground black pepper
Directions

Place carrots, broth, 1 tablespoon honey, and salt in an approximately 12-inch skillet set over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.
Uncover pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 1 to 2 minutes or until liquid is reduced to a couple of tablespoons.
Add butter, remaining 2 tablespoons of honey, and thyme to skillet, tossing until butter is melted and carrots are coated. Cook for about 3 more minutes, stirring frequently, until carrots are completely tender and glaze has thickened and turned a light golden color.
Remove skillet from heat, stir in lemon juice, and season with pepper. Serve immediately, spooning glaze over individual servings.
See you at the market on Friday,
Angela