Recipe Book

Instructions

Cut carrots in half lengthwise; cut crosswise into 1-1/2-inch (4 cm) pieces.

In large skillet, heat schmaltz over medium-high heat; cook shallots, stirring frequently, until softened, about 3 minutes.

Add carrots, tossing to coat; cook until slightly softened, about 5 minutes.

Add 3/4 cup of the water, honey and thyme; cook until no liquid remains, about 5 minutes.

Stir in remaining water; cook, stirring, until carrots are tender and no liquid remains, 3 to 5 minutes. Sprinkle with salt and pepper; toss to combine.