For years I boiled carrots as a side dish. Ick. I might as well have taken a can of mushy carrots and plopped them onto a plate and called it a day. Then, I learned a method of how to cook them perfectly every time! Having this recipe for cooked carrots with thyme has our family eating this side dish like crazy.
Carrots make an awesome side that many people forget about. They have a reputation for being boring. But, they’re loaded with vitamins A, B, beta carotene and biotin (good for hair growth). You get a daily amount of vitamin A in one carrot. Chances are that everyone in the fam will like them, so there’s no dinnertime battle.
So, on with it. All you need are some good organic carrots, 1/2 cup of water, a couple of sprigs of fresh thyme and a pat of butter.
With carrots you can peel them, or scrub the heck out of them with a vegetable brush. Your choice. Then, cut as long as you like. Throw into a pan with water, butter and thyme. No need to bother chopping the thyme. As the carrots cook they’ll absorb the flavor anyway.
Here comes the easy part, turn the heat up to high and cook until all the water evaporates. If you have fewer carrots reduce the amount of water down to 1/4 cup.
This is all you need for a super duper easy side dish and they’re tender but not mushy. Toss out your thyme or use as a garnish and serve.
Grab a bunch of carrots and get going! They last forever in the fridge, too.