Directions

1. Bring a pot of salted water to a boil. Add the carrots and cook for 4 minutes, until just beginning to soften. Drain well.
2. In a wide skillet, warm the butter, honey, and olive oil over medium heat, stirring until the honey dissolves.
3. Add the carrots in a single layer and cook, tossing occasionally, for 12 to 15 minutes, until they are tender and glazed deep golden brown at the edges.
4. Stir in the thyme and a squeeze of lemon juice. Finish with a pinch of flaky salt and serve warm.