Ingredients

The following ingredients have 4 Servings
  • 1 pound carrots, (peeled and cut into quarter inch thick slices)
  • 1 Tablespoon unsalted butter
  • 8 ounces frozen peas
  • 1 teaspoon fresh thyme leaves (optional)
  • salt and pepper to taste

Instruction

  • Place carrots in a steamer rack over simmering water and steam until crisp-tender, as you prefer.
  • While the carrots are steaming, heat a medium skillet over medium-low heat. Add the butter, let it melt and start to foam. Stir frequently until the butter becomes golden in color and some brown bits start to collect at the bottom. Be careful not to burn the butter.
  • Add the carrots and peas to the butter, stir to coat the peas and carrots.
  • Cook until peas are hot and carrots have developed a nice golden color. This will only take a few minutes.
  • Stir in the thyme and season to taste with salt and pepper.
  • Serve immediately. They can also be stored in the refrigerator overnight in an airtight container. Then reheat in a skillet or in the microwave.