Ingredients
- 1 large bag of baby carrots
- 2 Tbsp. butter
- 1/4 cup maple syrup
- A squeeze of fresh lemon juice
- Dash of salt
- Dash of pepper
- 1 Tbsp. fresh thyme leaves
Instructions
- Melt butter in a large sauté pan over medium-low heat. Add carrots and cover, then cook, stirring occasionally, until carrots are fork-tender (about 20–30 minutes).
- Increase heat to medium and stir in syrup and a squeeze of lemon juice. Cook for 2 minutes, then season to taste with salt and pepper. Add thyme and mix well.
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