Usually when I make carrots, they’re roasted. It’s a super simple way to make them, and produces a tender, sweet bite every time. Recently, when flipping through a copy of Paula Deen’s magazine though, I spied a recipe for her Herbed Carrots and decided to give it a whirl.
A really simple process, I was quite surprised as to how quickly they lost their crunch and turned into a tender, buttery morsel. Next time, I’d cut back on the butter just a smidge, but I’d definitely make them again, and they were perfect with the Roast Chicken and potatoes I served. What’s more, it’s the perfect contribution for Kalyn’s Kitchen’s Weekend Herb Blogging, which is being hosted by Kalyn herself this weekend.
Recipe courtesy of Paula Deen
2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced garlic
2 large carrots, sliced to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon ground black pepper
In a small skillet, heat butter and olive oil over medium heat until butter is melted. Add thyme and garlic and cook for 1 minute. Add carrots, salt and pepper and cook for 3-4 minutes or until carrots are crisp tender. Garnish with fresh thyme sprigs, if desired.
Yield: 2 servings