Orange & Ginger Glazed Carrots

SIMMER: Place carrots in same pot with enough salted water to cover by 2 inches. Bring to a boil, then reduce heat to medium. Cook until easily pierced by a fork, 12-15 minutes. (TIP: Keep an eye on the carrots—you want them just tender, not falling apart.) Drain. Keep pot handy for step 4.

PREP: While carrots cook, peel and mince ginger. Finely chop 4 tsp thyme leaves. Zest oranges until you have 2 tsp; halve oranges.

GLAZE: Melt 2 TBSP butter in pot used for carrots over medium heat. Add ginger and chopped thyme; cook, stirring, until fragrant, 1 minute. Stir in honey and juice from both oranges. Season generously with salt and pepper. Bring to a simmer and cook until thick enough to coat the back of a spoon, 3-5 minutes. (TIP: If glaze gets too thick, stir in a splash of water.) Stir in drained carrots, 3 TBSP butter, and as much orange zest as you like (start with a little, then taste and add more from there if desired). Cook until butter has melted and carrots are coated in glaze. Taste and season with salt, pepper, and sugar if you prefer sweeter carrots.