Carrot Coins with Thyme
Total TimePrep/Total Time: 15 min.
- 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
- 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.
Nutrition Facts3/4 cup: 167 calories, 12g fat (7g saturated fat), 31mg cholesterol, 524mg sodium, 15g carbohydrate (8g sugars, 6g fiber), 2g protein.
Nov 26, 2015
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.
Jan 8, 2015
These taste like Thanksgiving!
May 29, 2014
Used fresh carrots and fresh thyme from the herb garden. Good vegetable dish for the summer.
Oct 8, 2011
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.
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