Ingredients:

  • 1 pound (450g) carrots, peeled and sliced into ¼-inch (6mm) thick rounds
  • 2 tablespoons (30ml) unsalted butter
  • 1 tablespoon (15ml) olive oil
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves, finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Wash, peel, and slice carrots into even rounds. Mince the shallot, garlic and thyme.
  2. Melt butter and olive oil in a large skillet over medium heat.
  3. Add shallot and garlic and sauté until fragrant (about 1-2 minutes).
  4. Add the carrots to the skillet and season with salt and pepper.
  5. Sauté, stirring occasionally, until the carrots are tender-crisp and slightly caramelized (about 10-12 minutes).
  6. Stir in the thyme and honey during the last minute of cooking.
  7. Taste and adjust seasoning. Garnish with fresh parsley (if using) and serve immediately.