4 carrots, peeled and sliced 1/4" thick
2 tablespoons butter
1/2 teaspoon water
1/8 teaspoon dried thyme leaves
Pinch of kosher salt and ground pepper, to taste
Tools needed: 1 chef knife, 1 saute pan
Melt the butter in large saute pan over medium-low heat. Add 1/2 teaspoon water. This prevents butter from burning.
Add carrot slices.
Sprinkle with thyme, kosher salt, and pepper.
Cook and stir occasionally for 7-8 minutes until softened.
Serve as a side with a delicious meatloaf and mashed potatoes!