from Vegetarian Cooking for Everyone by Deborah Madison
1 1/2 lbs carrots, scrubbed or peeled
2 Tbsp butter
salt & pepper
2 tsps honey
3 or 4 thyme sprigs
2 Tbsp chopped parsley
Slice the carrots into rounds. Heat the butter in a wide skillet. Add the carrots, 1/2 tsp salt, a little pepper, the sugar, and thyme. Add water to come to the top of the carrots. Bring to a boil, then cover the pan and simmer until the carrots are tender, 10 to 20 minutes, depending on how thickly they were cut. Uncover the pan, raise the heat, and reduce the liquid until it’s syrupy. (If you didn’t have enough liquid, or it cooked away too fast, add more while the carrots are cooking.) Continue cooking the carrots until they being too brown. Check the seasonings and toss with the parsley.