It's Holy Week Once Again

Holidays are always stressful.

I like to keep them as easy as possible, and prepare as much as I can before hand. Here's a blogpost from a couple years ago where I went more in depth about what I make during Holy Week and Easter and the prep.

As for Easter dinner this year, I'm just (just?) making ham, honey thyme glazed carrots, and mashed potatoes. Hopefully I can make my favorite drop biscuits so we can have strawberry shortcake for dessert!

This honey thyme carrots is a new to me recipe from a favorite cookbook, Vegetables Illustrated , by Cook's Illustrated.

I typically don't put anything on my carrots besides salt and garlic, because Alaskan carrots are very good, and don't really need anything. But I decided to try something new, because I've been boring with the veggies as of late:

1lb carrots, sliced 1/4 of an inch thick

1/2 cup chicken broth

1/2 teaspoon salt

1/2 teapoon lemon zest

3 tablespoons honey

1/2 teaspoon fresh thyme

1 tablespoon olive oil

2 teaspoons lemon juice

In a large covered skillet, bring carrots, broth, and salt to a simmer until carrots are almost tender, about 5 minutes. Uncover the carrots, add the honey, turn up to medium high, and cook down the broth until until only about 2 tablespoons of the broth remains. Add the olive oil and thyme, and sautee for about 3 minutes, until the carrots are fully cooked. Stir in the lemon juice and serve hot.

I think it will be just perfect for Easter dinner.

Have blessed Holy Week, and Happy Easter!