Honey-Glazed Carrots

Bring carrots, salt, honey, and chicken broth to boil, covered, in a pan over high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover and increase heat to high and simmer rapidly, stirring occasionally to reduce liquid to about 2 tablespoons, about 1 to 2 minutes. Add butter, thyme, and lemon zest to pan, tossing carrots to coat. Cook about 3 minutes. Remove from heat and add lemon juice and pepper to taste. Serve hot.