8 ounces baby carrots (half of a standard size bag)
4 tablespoons salted butter (not margarine)
2 teaspoons fresh thyme leaves
Fill a small saucepan with about 1/2 inch of water. Add the carrots, cover and bring to a boil over medium-high heat. Lower heat to simmer and steam the carrots for about 5 minutes – until they’re tender….but not mushy.
Drain the carrots and return them to the pan and cover.
In a microwave-safe dish, combine the butter and thyme. Microwave in 30 second bursts until the butter is melted. (You could also do this on the stove, over very low heat.) Add to the carrots and toss to coat.
Cover the pan and let rest for several minutes.
This is a perfect Easter recipe, served alongside ham, potatoes, some truly great bread, and another vegetable or two – you’ve got an Easter meal everyone will remember!