Carrot Saute with Honey and Thyme

• servings: 4 servings
• active time: 3 minutes
• total time: 13 minutes

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)

Directions

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.

Nutrition

• Calories: 114 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.1 g
• Cholesterol: 8 mg
• Sodium: 101 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 1 g