Carrots with Thyme
This side dish goes well with roasted chicken, pork, or fish.
- 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
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.
SourceEveryday Food, October 2009