When I say Lemon Thyme, I’m not referring to Lemons and Thyme. In my herb garden, I’m growing Lemon Thyme. I don’t know if this variety of thyme can be found in the produce section of your grocery store. I’ve just always grown it in a pot on the back patio.
Way back in May, I gave you a recipe for delicious Creamy Basil Pork Chops. While the chops call for fresh basil, I utilized my two varieties of Basil growing in my pots – Italian Sweet Basil and African Sweet Basil. I like the African Basil because I don’t need to replant it every year. When I served up the pork chops, I also made these delicious Honey-Glazed Carrots. What can I say, when it comes to summertime cooking I love walking out to the herb pots and snipping what I need fresh. In the mornings, I love to start my day with a few eggs seasoned with fresh chives. Let’s face it, fresh is always best.
Honey-Glazed Carrots with Lemon Thyme
1 lb Baby Carrots
1/2 cup chicken broth
3 tablespoons honey, divided
Kosher Salt to taste
White Pepper to taste
1 tablespoon Butter
1 teaspoon Lemon Thyme, chopped
1/2 teaspoon Lemon Juice or to taste
Lemon Thyme Sprigs for Garnish
Place carrots, broth, 1 tablespoon honey, salt and pepper in heavy bottom sauce pan over medium-high heat and bring to a boil. Reduce heat to medium, cover, and simmer for 10 minutes, stirring occasionally. Carrots should be almost tender when pierced with the point of a knife.
While the carrots are cooking, strip the leaves of the Lemon Thyme from the stem. Roughly chop and set aside.
Uncover the pan, increase heat to high, and bring to a rapid simmer. Cook, stirring occasionally, for 3 or 4 minutes or until liquid is reduced to maybe a tablespoon.
Add butter, remaining 2 tablespoons of honey, and lemon thyme to skillet, tossing until butter is melted and carrots are coated. Continue to cook over medium-low heat for about 2 minutes longer, stirring frequently, until carrots are completely tender and glaze has thickened.
Remove skillet from heat, stir in lemon juice. Transfer to a serving bowl or rimmed platter. Garnish with Lemon Thyme Sprigs.
When serving, spoon some of the glaze over the carrots and enjoy.