Ingredients
2 tablespoons olive oil
1 1/2 pounds carrots, cut on the bias into 1 1/2-inch-long pieces
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme
2 tablespoons unsalted butter
1 tablespoon honey
Preparation
Preheat oven to 450 degrees.
Heat olive oil in a medium ovenproof skillet over high heat. Add carrots, salt, and pepper; cook, turning, 2 minutes per side. Add thyme sprigs and butter; drizzle with honey.
Transfer skillet to oven and roast until carrots are golden and crisp-tender, 6 to 8 minutes. Serve immediately.
