Sautéed Carrots with Scallions and Thyme

Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 4

Ingredients:

• 1 Lbs Carrots

• 1 Bunch Scallion

• 2 Tbsp Butter

• 2 Tbsp Canola Oil

• 1 tsp Garlic, minced

• 4 sprig Thyme – leaves only

• ½ C Chicken Stock – ¼ C for crispier carrots

• ½ tsp Salt

• ½ tsp Black Pepper, fresh ground

Directions:

1. Peel, trim and halve carrots lengthwise; cut ¼-inch diagonally. (Large carrots will need to be quartered lengthwise.) Carrots should be about the same size.

2. Trim scallions and thinly slice the light green and white parts diagonally.

3. Heat butter and oil in a medium-sized skillet over medium heat.

4. Add carrots, onions, garlic, thyme leaves and ½ cup chicken stock.

5. Season with salt & pepper.

6. Reduce heat to lowest temperature, cover and cook 6-8 minutes or until carrots are fork-tender.

7. Uncover and cook until liquid is almost gone.

8. Taste and, if needed, season with additional salt & pepper.