Prepare the carrots, peel if desired then slice into rounds. Place the carrots in a pan of lightly salted boiling water and simmer for 8-10 mins or until just tender.
Meanwhile, zest the lemon and squeeze the juice. Place in a small bowl with 1 tablespoon oil, 1 to 2 tablespoons honey, 2 teaspoons chopped fresh thyme leaves and a little black pepper.
Drain the carrots and return to the pan. Whisk the lemon mixture together briefly with a fork and drizzle over the carrots. Toss the carrots over a low heat for a minute or two to warm the dressing and coat the carrots. Transfer to a serving dish and garnish with a sprig of fresh thyme if using.
Notes
Cook's Tips
Vary the appearance of this dish by cutting the carrots differently. Try keep the same size so they cook evenly.
Baby whole carrots can also be used. Cooking times may vary.
1 tablespoon of honey is sufficient but 2 makes the honey flavour more pronounced.
Don't have fresh thyme use ½ teaspoon dried thyme instead
Store
These lemon and thyme glazed carrots can be made ahead. Reduce the cooking time by a minute or two, so they are still slightly crunchy. Once glazed, allow to cool and store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stove in a saucepan with a tight-fitting lid, adding a splash of water if necessary.