Ingredients

• 5 pounds carrots, peeled, trimmed, and sliced diagonal, 1-inch thick
• 1/4 pound butter
• 1/2 cup brown sugar
• 1/3 cup Dijon mustard
• 1 ounce honey
• 1 teaspoon chopped fresh thyme
• Salt and freshly ground black pepper

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Instructions

1. Blanch the carrots in boiling, salted water. Drain and shock in ice water. Drain and set aside. In a large skillet, melt the butter and sugar together. Stir in mustard, honey, and carrots. Bring to a simmer and toss to combine. Add chopped thyme, salt, and pepper and serve.