Glazed Carrots

Steps

1. Peel the carrots and cut them on a diagonal into 1/2-inch-thick slices so they cook evenly.
2. Put the carrots in a 12-inch skillet with the water, butter, brown sugar, honey and salt. Bring to a boil over medium-high heat, stirring once or twice as the butter melts.
3. Cover, lower the heat to medium-low and simmer 8 to 10 minutes, until a fork slides in with just a little resistance.
4. Uncover, add the thyme and raise the heat to medium-high. Cook, stirring often, 5 to 7 minutes, until the liquid cooks down to a shiny glaze that clings to the carrots; turn the heat down if the glaze starts to darken.
5. Season with the pepper, taste and add more salt if needed. Sprinkle with the parsley and serve hot.

Good to know

• Make ahead: peel and slice the carrots up to 2 days early. Or cook them through the covered simmer a day ahead, refrigerate them in their liquid, and boil uncovered 6 to 8 minutes to glaze just before serving.
• Reheat leftovers in a covered skillet over low heat with a splash of water, or in the microwave.
• To roast instead, toss the carrots with the butter (melted), brown sugar, honey, salt and thyme on a foil-lined baking sheet and roast at 425°F for 20 to 25 minutes, stirring halfway.
• Swap: maple syrup works in place of the honey, and whole baby carrots need no cutting; give them 2 to 3 extra minutes covered.