Sauteed Carrots with Scallions and Thyme
Servings: 4 people
These sauteed carrots are a wonderful quick and easy vegetable side dish perfect for Thanksgiving, Christmas and beyond. A simple and vibrant dish to accompany your main holiday feast.
- 1 pound carrots
- 2 scallions
- 2 tablespoons unsalted butter
- 2 tablespoons canola oil
- 1 clove garlic minced
- 4 thyme sprigs leaves only
- ½ cup unsalted chicken stock
- Kosher salt & freshly ground black pepper
Peel, trim and halve carrots lengthwise; cut ¼-inch diagonally. (Large carrots will need to be quartered lengthwise.) Carrots should be about the same size.
Trim scallions and thinly slice the light green and white parts diagonally.
Heat butter and oil in a medium-sized skillet over medium heat.
Add carrots, onions, garlic, thyme leaves and ½ cup chicken stock.
Season with salt & pepper.
Reduce heat to lowest temperature, cover and cook 6-8 minutes or until carrots are fork-tender.
Uncover and cook until liquid is almost gone.
Taste and, if needed, season with additional salt & pepper.
Calories: 167.33kcal | Carbohydrates: 12.16g | Protein: 1.92g | Fat: 13.16g | Saturated Fat: 4.21g | Cholesterol: 15.05mg | Sodium: 89.04mg | Potassium: 404.8mg | Fiber: 3.47g | Sugar: 5.56g | Vitamin A: 19226.53IU | Vitamin C: 9.65mg | Calcium: 45.79mg | Iron: 0.67mg