Zanahorias baby glaseadas con miel

Directions

1. Bring a large pot of salted water to a boil.

2. Trim the tops of the carrots, leaving about 1cm (0.4 inches) of the green part.
3. Thoroughly wash the carrots under cold running water, especially around the green tops where sand can be trapped.
4. Boil the carrots for 6-7 minutes. Then immediately plunge them into ice-cold water to halt the cooking process.
5. Once the carrots are cool, you can optionally literally push the skin from the carrots or just leave the skin on it's up to you.
6. Remove the carrots from the cold water and dry them thoroughly.
7. When nearly ready to serve, heat the olive oil in a pan over medium-high heat. Once hot, add the carrots and season with salt. Cook for 3-4 minutes, tossing occasionally.
8. Add the butter and thyme, and continue to cook for another 3-4 minutes.
9. Finally, stir in the honey and lemon juice cooking for an additional minute while tossing to ensure the carrots are evenly glazed.
10. Serve the glazed carrots, garnished with the finely chopped parsley.