3 large or 6 small carrots, about ¾ lb., cut diagonally in ¼-inch slices
1/2 cup low-sodium vegetable broth
1 Tbs. butter (optional)
1/3 cup mild-flavored local honey
Fresh thyme sprigs for garnish
In medium saucepan, combine carrots, broth and butter if using. Cover and cook over medium-high heat 5 minutes. Add honey and stir well. Continue cooking, uncovered, until carrots are tender, about 10 minutes. Season to taste with salt and freshly ground pepper. Garnish with fresh thyme sprigs and serve hot.