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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.

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Ingredients

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Directions

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  • Preheat oven to 450 degrees.

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  • 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.

Cook's Notes

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.

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