I saw some beautiful carrots this week from Suzie's Farm and J.R. Organics Farm. In general, the orange ones are a bit sweeter but the purple and red ones are just so beautiful. I love purple vegetables but the color usually fades when cooking or pickling. And the honey-glaze will make the orange color a little more brilliant (plus they taste really good!).
1½ pounds carrots, scrubbed well
1 tablespoon Spring Hill butter
1 teaspoon fresh thyme, destemmed, minced from Suzie's or the Schaners
2 tablespoons local honey (try a citrus variety)
sea salt from Salt Farm
Remove carrot tops and any scraggly tips. Cut on a diagonal about ½ inch thick (or leave tiny carrots whole). In a large skillet on high heat, boil a thin layer (about 1/8 inch) of water and add carrots. Cook until water has evaporated and carrots are slightly soft, about 5 minutes.
Add butter and melt; toss to combine. Add thyme and toss to combine. Add honey and toss to combine; cook until lightly caramelized, about 5 minutes. Season with salt.
Makes about 8 servings