Heirloom Carrots with Honey-Thyme Butter

Heirloom Carrots with Honey-Thyme Butter


Chef Lynn Crawford makes a simple and delicious carrot side dish — using only five ingredients!

Chef Lynn Crawford's heirloom carrots with honey-thyme butter. They are colourful additions to your dinner.


1 bunch heirloom carrots, cut in rounds or lengthwise if using baby carrots
1 tsp olive oil
1 tbsp butter
1 tbsp honey
5 sprigs thyme, picked


Fill half a medium saucepan with water and bring to a boil. Add carrots and blanch for three minutes. Drain well and spread in a single layer on a rimmed baking sheet to cool slightly.

In a medium skillet over medium-high heat, heat oil and melt butter. Add honey, carrots and thyme, and sauté until tender-crisp (about five minutes).

Serve immediately.


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