In a nonstick pan bring Carrots, Salt, Lemon Zest, 1 tablespoon of the Parsley and Thyme to a simmer over medium high heat. Once simmering cover and reduce to medium heat and cook until carrots just start to become tender, about 4 minutes.
Remove lid and increase heat to medium high. Let liquid reduce until it is mostly evaporated. It will go from looking like it is simmering to more of a sauteing, 2-3 minutes.
Add honey until a thick golden syrup glazes the carrots. Add The Lemon Juice and stir for another 30-45 seconds and remove from heat. Transfer to serving bowl. Garnish with the rest of the Parsley.Gluten Free
Make sure you are using a gluten free chicken broth