Source: The Martha Stewart Show, Episode 5066
- 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
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.