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servings:

A sprinkle of thyme and drizzle of honey make this simple side dish from chef Emeril Lagasse's "Emeril 20-40-60" cookbook a standout at the Thanksgiving table.

• 2 tablespoons olive oil
• 1 1/2 pounds carrots, cut on the bias into 1 1/2-inch-long pieces
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper
• 4 sprigs fresh thyme
• 2 tablespoons unsalted butter
• 1 tablespoon honey

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