Melting Summer Carrots with Honey and Thyme

Preheat your oven to 425F (220C). Peel 1 1/2 lbs of carrots and cut them diagonally into 1-inch thick pieces.

In a large, heavy-bottomed oven-safe skillet, heat 2 tbsp olive oil and 2 tbsp unsalted butter over medium-high heat until the butter begins to foam.

Add the prepared carrots in a single, even layer. Season evenly with 3/4 tsp Kosher salt and 1/4 tsp black pepper. Sear undisturbed for 5 minutes until a deep golden-brown crust forms on the bottom.

Add 3 smashed garlic cloves and 4 sprigs of fresh thyme to the pan, cooking for 1 minute until fragrant.

Pour in 1/2 cup broth and drizzle with 1 tbsp honey. Carefully transfer the skillet to the preheated oven.

Roast for 20 to 25 minutes, or until the carrots are meltingly tender and the liquid has reduced into a thick, glossy glaze. Toss the carrots to coat in the glaze before serving.