Skillet-Roasted Carrots

1 T. olive oil

1 lb. small rainbow carrots, trimmed into even sizes, halved if large

1/2 t. kosher salt

1/4 t. black pepper

3 T. apple cider vinegar

2 T. honey

Fresh thyme leaves

Heat olive oil in a large skillet over medium-high heat. Add carrots and sprinkle with salt and pepper. Cook, stirring occasionally, until carrots are browned in spots and tender-crisp, 6-8 minutes. Add vinegar and honey. Continue cooking, stirring often, until liquid is syrupy and carrots are evenly coated, about 1 minute. Remove from heat, sprinkle with thyme, and serve immediately.

Serves 4.

Adapted from Southern Living magazine, Sept. 2021, p. 14.