Glazed Carrots with Lemon and Thyme

On a roll from my fall attempt at maple cider vinegar carrots, I recently decided to attempt another sweet / tangy carrot side – Honey-Glazed Carrots with Lemon and Thyme.

This carrot side was slightly less sharp than the cider vinegar-tinged carrots with a subtle sourness and tang from the lemon juice, with the sourness fading as the carrots cooled and became far sweeter in flavor. 

This was definitely a good, different carrot side dish though it was slightly more hands on than a no-work side because of the stirring needed at the end to properly and evenly glaze the carrots.

I modified the recipe proportions in that I used 5 golden carrots, 2 tbsp. honey, and dried thyme, but didn't feel that my improvised ingredient amounts affected the recipe much from what was described.

I am honestly not sure what I would serve this with in the future, but am happy I tried it!