CHEF JEFF — ONE BYTE AT A TIME: Carrots with Honey, Lemon Zest and Thyme

Some days, cooks just need to take vegetables taken beyond routine.

Carrots with Honey, Lemon Zest and Thyme

8 carrots

1½ tablespoons honey

¼ cup butter

6 thyme sprigs

Salt and freshly ground black pepper

Grated zest and juice of ½ lemon

Peel carrots. Cut into chunky slices on diagonal. Place in large saute pan. Pour over enough cold water to just cover. Add honey, butter, thyme and generous pinch of salt. Place over medium heat. Bring to boil, then lower heat to simmer. Cook until carrots are almost tender, about 15 minutes. Turn up heat to boil liquid rapidly until reduced to shiny, sweet glaze — there should be 1 to 2 tablespoons of intensely flavored cooking liquor coating carrots, nothing more. Squeeze over lemon juice. Check seasoning. You’ll need turn of pepper mill and pinch or two of salt, but no more. Just before serving, sprinkle over lemon zest.

Yield: Serves 4.

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