Carrot Coins with Thyme Recipe
- 4 cups frozen sliced carrots, thawed
- 1 cup sliced celery
- 1/2 cup chopped onion
- 1/4 cup butter, cubed
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1. In a large skillet, saute the carrots, celery and onion in butter until tender. Stir in the lemon juice, salt, thyme and pepper; heat through. Yield: 4 servings.
3/4 cup equals 167 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 524 mg sodium, 15 g carbohydrate, 6 g fiber, 2 g protein.
Reviews for Carrot Coins with Thyme
"This dish was a huge hit with my family. No more bland boiled carrots for me. Best carrot dish ever. And so easy to make."
"These taste like Thanksgiving!"
"Used fresh carrots and fresh thyme from the herb garden. Good vegetable dish for the summer."
"An easy way to jazz up carrots. I use fresh carrots and microwave everything in my Pampered Chef microcooker for about 8 minutes. Comes out perfect every time. A great side dish. Goes perfectly with the Chicken Pasta Toss recipe that it was featured with."