Carrots with butter and thyme

This is especially for Rowena as it's her favourite way of cooking carrots - she asked me for the recipe, how can I resist?  :-)

Ingredients

1 carrot per person (more if you wish)
1 large and 1 small knob unsalted butter (about 25g)
½ a teaspoon of sugar
2 good size sprigs of fresh thyme
A squeeze of lemon juice - fresh of bottled, it doesn't matter
Salt and pepper to taste

Method

Remove the thyme leaves from the stalks, then chop them roughly and rinse in cold water. Peel and cut the carrots into thin slices (Julienne), rinse in cold water, boil a pan and cook them for 2-3 mins until just cooked. 

Heat the butter in a pan until it's melted, add the carrots and sugar, then sauté until they are slightly browned.  Drain and leave in the colander to steam while you prepare the thyme butter.  Melt the remaining butter in a pan until liquid but not coloured, add the chopped thyme and a splash of lemon juice, mix together well, then add the carrots back into the pan, heat through and serve.