A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.
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.
To round out the menu, serve this dish with Emeril's Turkey Breast with Roasted Garlic and Fresh Herbs and Savory Wild Mushroom Bread Pudding.