One Last Winter Recipe

I know, I know. It's officially Spring, and officially April. I should be getting excited about fresh peas and asparagus and morels right? Before I make room in my appetite for these spring things, let's fully appreciate the last of the winter stuff.

Brussels Sprouts and Carrots with Lemon, Honey, and Thyme

25-30 small Brussels sprouts, trimmed and halved lengthwise
2 medium carrots, cut diagonally into 1-inch chunks
juice of 1 medium lemon (feel free to cut back... I make things very lemony)
1 1/2 Tbsp honey
leaves from 2-3 sprigs of fresh thyme
1 Tbsp olive oil
salt and pepper

Heat olive oil in a large pan (one that's big enough to cook the vegetables in one layer) over medium-low heat. Add vegetables, cook for 5 minutes, or until they start to brown a bit. Sprinkle salt and pepper over them. Add a splash of water, then cover with a lid. Cook, covered, for 20-25 minutes, or until Brussels sprouts and carrots are tender. Toss the vegetables around occasionally. (Alternatively, the vegetables could be roasted in the oven at 425 degrees for the same amount of time.)

Meanwhile, combine lemon juice, honey, thyme, and salt and pepper to taste. When vegetables are tender, add dressing to the pan. Toss to coat everything and heat the lemon honey mixture through. Give it another few minutes on the stove, uncovered.