Herbed Carrots Sautéed in Brown Butter

Carrots get a bad rap and most often used to make a soup, compliment a salad but the flavor can really be released with some thyme, kosher salt and butter.  This is a quick, easy and delicious treat so accompany just about any main dish.

Serves 6

Ingredients 

• 1 pound of carrots, peeled and cut diagnally (see above)
• 8 tablespoons of unsalted butter
• 4-6 sprigs of thyme
• Kosher salt and freshly ground pepper to taste

Making It

• Place a sauté pan on medium heat, add the butter and let melt, then add the salt, thyme and carrots and sauté for 7 minutes, until the carrots are al dente, add pepper
• Remove carrots and put on a serving platter with the thyme sprigs and serve