Sautéed Buttered Carrots

By: Jane Doiron

  • Yield:

    2 Servings

  • Cuisine:

    American

  • Course:

    Side Dish

INGREDIENTS

5 carrots, peeled and sliced 1/4 inch thick
2 tablespoons butter
1/8 teaspoons dried thyme leaves
salt and ground black pepper, to taste

DIRECTIONS

  1. Melt butter in an Anolon Advanced Skillet over medium-low heat.
  2. Add carrot slices.
  3. Sprinkle with thyme, salt and pepper.
  4. Stir occasionally for 7-8 minutes. Serve immediately.