Sautéed Buttered Carrots
By: Jane Doiron
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
- Melt butter in an Anolon Advanced Skillet over medium-low heat.
- Add carrot slices.
- Sprinkle with thyme, salt and pepper.
- Stir occasionally for 7-8 minutes. Serve immediately.