2 bunches heirloom carrots (about 5 carrots each), peeled and cut into ¼ inch rounds.
1 Tbsp olive oil
3 Tbsp butter
3 Tbsp honey
5 thyme sprigs, leaves only
¼ cup toasted pine nuts
Set a medium saucepan half full of water over medium-high heat and bring to boil, then add carrots and blanch 3-4 minutes, until al dente. Drain well and place in a single layer on a rimmed baking sheet to cool slightly.
Meanwhile, in a medium skillet set over medium-high heat, add olive oil and melt butter, then add honey, carrots and thyme and sauté until tender-crisp, about 5 minutes, stirring frequently.
Add pine nuts and serve immediately.
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