Carrots with Rosemary and Thyme
Servings: 2 - 3
Ingredients
- 1 pound of carrots peeled and sliced into 1/4 inch slices
- 1 tablespoon olive oil
- 1-2 teaspoons butter
- 2 good-sized shallots chopped finely [3 tablespoons]
- 2 teaspoons fresh minced rosemary
- 1 teaspoon fresh thyme leaves
- 1 tablespoon sherry vinegar
Instructions
- Add the olive oil and butter to a wide saute pan, and heat until butter melts.
- Have the heat at medium, and add the carrots.
- Saute the carrots, stirring about every minute for about 5 minutes.
- Add the shallot and rosemary, and saute another 3 minutes, stirring every minute or so.
- Add the thyme and saute another 2 minutes.
- Add the sherry vinegar, and cook until it is pretty much evaporated.
- Serve immediately.