Instructions:
- Prepare the carrots by peeling and chopping them into uniform 1-inch diagonal pieces. Uniformity ensures even cooking.
- Place the chopped carrots, butter, water, honey, brown sugar, salt, and thyme sprigs into a large, straight-sided skillet or wide sauté pan.
- Place the skillet over medium-high heat. Bring the liquid to a gentle simmer. Immediately reduce heat to medium-low, cover the pan, and cook for 10–12 minutes, or until the carrots are nearly fork-tender.
- Remove the lid and increase the heat slightly to medium. Continue cooking, stirring occasionally, for about 5–8 minutes to evaporate the excess liquid.
- Once most of the water has evaporated, the butter and honey mixture will thicken into a glossy glaze coating the carrots. Swirl the pan gently to ensure everything is coated.
- Remove the thyme sprigs. Taste a carrot and adjust seasoning with salt or pepper as needed.
- Transfer the perfectly glazed carrots to a serving dish immediately and serve warm.