Carrots are second only to beets on the vegetable sweetness scale and a perennial favourite.

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Servings: 8

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Ingredients

  • 1-1/2 lbs (750 g) Ontario Carrots, peeled and diagonally sliced thinly
  • 2 tbsp (25 mL) butter
  • 1 Ontario Onion, chopped
  • 1/2 tsp (2 mL) dried thyme
  • Salt and pepper

Instructions

In saucepan, cover carrots with water. Lightly salt. Cover and bring to boil, reduce heat and cook 5 to 8 minutes until tender crisp. Drain well and plunge in ice water to cool. (You can make this ahead to this point, cover and refrigerate carrots).

Before serving, in large skillet over medium heat, melt butter. Add onion and thyme; cook until tender, about 5 minutes. Add carrots and cook until heated through, 3 to 6 minutes. Season with salt and pepper.

Nutritional information

  • Protein: 1 gram
  • Fat: 2.5 grams
  • Carbohydrates: 11 grams
  • Calories: 68