Sometimes I think we don’t do enough to make sure vegetables are a part of our daily diet. And no, French Fries don’t count even if you do leave the skins on.
I love carrots. They are sweet and just bring a bright color to the plate. I like them raw, or chopped in a salad. I love them glazed or steamed or sprinkled with herbs. Roast ’em, toast ’em, it makes not difference to me. Carrots are delicious!
Simple Thyme-Dill Carrots
1 lb Baby Carrots
1/4 cup Water
Salt to taste
2 tablespoons Butter
1/4 teaspoon Thyme Leaves or to taste
1/8 teaspoon Dill or to taste
Place carrots in a microwave-safe bowl. Add just a little water to the bowl. Place in the microwave on HIGH for about 5 minutes.
While the carrots are cooking, strip the leaves from sprigs of thyme. Dice and set aside. Finely mince some dill. Set aside.
Drain carrots, place in a sauce pan over low heat. Add butter to the pan. Coat the carrots in the butter as it melt. Add the herbs. Stir to blend. Heat over low heat until the carrots are tender, about 5 minutes.
Transfer to a bowl, garnish with a few snips of thyme and serve.