Slow-Sautéed Carrots with Fresh Thyme

Slow-Sautéed Carrots with Fresh Thyme

Kids will love this recipe as it tastes sweet almost like candy.

  • 1/2 lb carrots, washed and trimmed
  • 3 tbsp olive oil
  • Salt and freshly ground black pepper
  • 2 clove garlic thin sliced like chips
  • 7 sprigs of fresh thyme leaves or 1 tsp of dry
  • Small drizzle white or black truffle oil (optional)

Peel and cut carrots 3-4 inches length. Cut pieces in half or sometimes quarters to about the size of your pointer finger. I frequently half and half with parsnips.

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Set pan with oil to medium-high heat like 6 or 7. Add a couple pinches of salt and fresh ground pepper.

Add carrots. It helps if you use tongs to flip pieces around. They tend to land on already cooked sized flipping in pan.

Sauté carrots 25 minutes. Stir or rotate them often as not to burn. You want them to dark-brown and event blacken slightly but reduce heat if it happens too quickly. The idea is to slow cooke the moisture out of the carrots to concentrate the flavor.

Take two sprigs Thyme and pull off leaves and throw the rest in whole. They will be pulled out at serving time but you want some leaves to remain on carrots. Important to wait until the carrots start to brown before adding garlic and Thyme. They will burn. Also be careful as they will crackle and pop oil at medium heat.

If you have truffle oil drizzle small amount less than half a tsp.

If you are a Gallic fan you will love the little chips this dish makes while flavoring the Carrots. Serve with or without.

We make this for many meals as a side and our children devour them. especial the the parsnips which are even sweeter. Be careful the parsnips tend to cook faster and need to be pulled from the pan sooner after herbs etc.
Stacy Cook
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