Vichy Carrots

Directions

1. 1
   Put carrots in a saute pan, season aggressively with salt and add a tablespoon of the vinegar.
2. 2
   Add cold water until it reaches halfway up the sides of the carrots.
3. 3
   Set pan over high heat and bring liquid to a boil.
4. 4
   Turn heat down to medium and cook, stirring occasionally, until carrots are just cooked through, about 15 minutes.
5. 5
   (If pan appears about to dry out during this process, add a splash or two of water.)
6. 6
   Once carrots are cooked through, discard any excess liquid in the pan.
7. 7
   Add remaining tablespoon sherry vinegar to pan, along with the honey, olive oil, shallot and thyme, and cook for about 2 minutes to glaze the carrots.
8. 8
   Season to taste with salt and pepper.
9. 9
   Serve immediately, or at room temperature, or cold from the refrigerator.