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Cut carrots into 2 inch lengths, then halve or quarter the pieces lengthwise so that all the carrots are in equal-size strips.
2. Melt butter in a large heavy saute pan over medium-low heat. Add carrots, cover, and braise, stirring occasionally, until carrots are fork-tender, 20–30 minutes.
3.Increase heat to medium, and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.
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