One bunch of farm fresh carrots, about 12 medium carrots (1 1/2lb)
1 tsp pink Himalayan salt
1 tsp freshly ground pepper
2 Tbsp butter
3 Tbsp local honey
1 Tbsp freshly squeezed lemon
1 tsp onion powder
1 garlic clove, minced
1/3 cup fresh thyme off sprig and mincedScrub carrots lightly and dry. Slice carrots at a diagonal about 1/2 inch thick. Place carrots in large skillet adding water, salt and pepper. Allow to boil on high until tender. Once carrots are tender stir in butter, honey, onion powder, lemon and fresh garlic and stir. Allow to cook on low 4-5 minutes allowing everything to thicken. Once thickened, place carrots in a dish and allow them to rest 2-3 minutes. Sprinkle with fresh thyme and serve immediately. Good for three days after cooking when kept in refrigerator.
Sabrina McWhorter
Follow on Instagram
smcwhorter09 for more recipes and Facebook.Locally sourced carrots: Valley of Hope Farm, locally sourced honey: Burchett’s Honey