1Cook carrots till el dente, either by steaming or simmering in water. Remove from heat and add to ice bath to shock.
Next melt butter with dried thyme in medium saute pan. Add carrots to pan and pour in lemon juice. Let carrots come back to hot, and add the grated lemon zest, and powdered sugar. Carrots should have a glaze on suface at this point.
Add fresh Thyme (or parsley) and pepper and serve.