How to Make It
Bring thinly sliced carrots and water to a boil in a large skillet over medium-high; cover and reduce heat to low. Cook until just tender, about 6 minutes. Uncover and cook until water evaporates, about 2 minutes. Increase heat to medium-high; add brandy; cook 1 minute. Stir in unsalted butter, honey, fresh thyme leaves, kosher salt, and black pepper; cook, stirring often, until tender, 2 to 3 minutes. Remove from heat; stir in toasted slivered almonds.