Sautéed Buttered Carrots

By: Jane Doiron


5 carrots peeled and sliced 1/4 inch thick
2 tablespoons of butter
1/8 teaspoon of dried thyme leaves
salt and ground black pepper to taste


  1. Melt butter in a Circulon Symmetry Chocolate 11-Inch Skillet over medium-low heat.
  2. Add carrot slices.
  3. Sprinkle with thyme, salt and pepper.
  4. Stir occasionally for 7-8 minutes. Serve immediately.