3 shallots or green onions (white part only), finely minced
1/4 c. butter
1 lb. carrots, peeled and shredded
3 tbsp. honey
1/2 tsp. thyme
1/4 tsp. salt
Dash of freshly ground pepper

Saute shallots in butter a few minutes over low heat, until soft and just turning golden. Add carrots, honey, thyme, salt and pepper. Stir over medium heat to coat carrots evenly. Cover and cook 3 minutes. Serve immediately. 4 servings.