Carrot Saute with Honey and Thyme
Sauteed carrots are cooked in butter then finished with a drizzle of honey and fresh thyme for an amazingly delicious and quick side dish that pairs well with any meal!
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Servings:
Calories: 114kcal
Ingredients
- 1 pound carrots
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 2 stalks thyme (leaves removed from the stem)
- 2 - 3 teaspoons honey
- A few pinches Kosher salt
- Pinch red pepper flakes (optional)
Instructions
- Chop the carrots into similar sized pieces. I prefer 2-3 inch long sticks, about 1/2 inch thick. You can also chop them into thick slices if you prefer.
- Heat the butter and oil in a cast iron skillet or other heavy bottomed pot over medium heat.
- Add the carrots, cover, and cook undisturbed for four minutes.
- Uncover, stir, and add the thyme, salt to taste, and red pepper flakes, if desired.
- Cook an additional two minutes, then stir in the honey.
- Cook another 1-2 minutes or until the carrots are browned and fork tender.
Notes
- Be sure to slice your carrots into sticks of a similar thickness. Skinny carrots can be left whole; larger ones can be halved or quartered. I like the look of sticks, but you can cut them into thick slices if you prefer.
- Sauteeing the carrots without stirring in the beginning is the key to getting the browned, caramelized edges. Resist the urge to stir!
- If your skillet doesn’t have a lid, a baking sheet works great for covering the pan.
Equipment
Nutrition
Calories: 114kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 101mg | Potassium: 369mg | Fiber: 3g | Sugar: 8g | Vitamin A: 19056IU | Vitamin C: 8mg | Calcium: 41mg | Iron: 0.5mg
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