Friday, August 19, 2011
carrots with thyme
These are simple to make and pretty tasty. The first time I made them my kids actually fought over the last couple carrots.
carrots with thyme (Everyday Food Magazine, October 2009 or marthastewart.com)
1 1/2 pounds carrots, cut into 1/2-inch slices
1 tablespoon butter
4 sprigs thyme (I used 1/2 teaspoon dry 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.