This is my favorite way to cook carrots. It’s very easy, tastes great, and is a perfect accompaniment to roast pork or another meat. I found the original carrots with thyme and honey recipe in an Elizabeth David paperback I bought in the UK a very long time ago, but have been cooking from memory these last many years. Serves 4.
1 lb carrots, peeled and cut into 1/2 inch slices on the bias
1 T butter
1/4 c finely chopped onion
1 t fresh thyme, or 1/2 t dried thyme
1/2 t salt
1/4 c water
1 t honey
Method: Sauté the onions in the butter just until they begin to wilt. Add carrots and toss to coat all surfaces with the melted butter. Add salt, water and thyme. Cover and cook over low heat until carrots are tender, about 15 minutes. Stir in honey and let the carrots sit a minute until it dissipates. This is a cook-friendly dish you can serve immediately, but it will be just as good if you prepare in advance and then heat up at serving time.