Candied Ginger-Lime Carrots

Place carrots in a skillet large enough to hold the slices in one layer. Pour in enough water to barely come halfway up the sides of the carrots, sprinkle them with a pinch or two of salt and turn the heat to high. Allow the water to boil vigorously; turn the carrots over carefully when the water level is a little less than a fourth of the way up the sides of the carrots. The timing depends on the freshness and the diameter of the carrots--just watch carefully so that the carrots don't burn when the water evaporates.

In a small bowl, stir together the lime zest and juice, the ginger and brown sugar.

When the water in the skillet has nearly evaporated, add the butter, swirling the pan to ensure even distribution. Turn heat to medium-high and allow the carrots to caramelize slightly. Gently flip carrots over, pour the lime-ginger-sugar mixture into the pan, give the carrots a stir, and allow the syrup to to cook until thick. Sprinkle with thyme and a pinch or two of salt, and serve.