Sautéed Buttered Carrots

By: Jane Doiron

  • Yield:

    2 Servings

  • Cuisine:


  • Course:

    Side Dish


5 carrots, peeled and sliced 1/4 inch thick
2 tablespoons butter
1/8 teaspoon dried thyme leaves
salt and ground black pepper, to taste


Melt butter in large sauté pan over medium-low heat.
Add carrot slices.
Sprinkle with thyme, salt and pepper.
Stir occasionally for 7-8 minutes. Serve immediately.