Champagne Honey Carrots - cooking recipe

Ingredients

1 tablespoon olive oil
3 tablespoons butter
1 shallot, minced
2 lbs baby carrots
1 cup dry champagne or 1 cup sparkling wine
2 tablespoons honey
1 sprig fresh thyme
1/8 teaspoon salt
1/8 teaspoon white pepper

Preparation

Heat oil and butter in skillet over medium-high heat.
Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
Remove from heat, discard thyme.
Stir in salt and pepper.
Transfer to serving bowl and serve warm.
This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.