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Carrots with Thyme

This side dish goes well with roasted chicken, pork, or fish.

  • Servings: 4
Carrots with Thyme

Source: Everyday Food, October 2009


  • 1 1/2 pounds carrots, cut into 1/2-inch slices
  • 1 tablespoon butter
  • 4 sprigs thyme
  • 1/2 cup water
  • Coarse salt and ground pepper


  1. In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.

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