Melt butter in a large sauté pan over medium-low heat. Add carrots and cover, then cook, stirring occasionally, until carrots are fork-tender (about 20–30 minutes).
Increase heat to medium and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.
Nutritional Information
Serving Size: 3-4 people Calories: 195 Total Fat: 12 g Saturated Fat: 7 g Sodium: 211 mg Sugar: 13 g Carbs: 23 g Protein: 1 g