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posted: 9/12/2012 11:56 AM

Citrus-glazed Thyme Carrots

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2 limes, juiced, for about cup

4 tablespoons light or dark brown sugar

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1 tablespoon butter

1 pound carrots, peeled and trimmed

1 teaspoon freshly chopped thyme leaves

cup water

teaspoon kosher salt

In a sauce pan, stir together lime juice and brown sugar. Simmer on medium-low for 10 minutes, stirring occasionally. The liquid should start to reduce and thicken, becoming slightly frothy on top. Add butter and stir to combine for 1 minute. Remove from heat.

Cut carrots into -inch thick slices and place carrots into a saute pan; sprinkle with chopped thyme, salt and water. Cover and cook over low to medium heat about 5 minutes. Remove lid and drain off any remaining water. Carrots should be 'al dente,' with a slight crunch. Toss with citrus glaze.

Serves four to six.

Terri Edmunds

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