Zanahorias salteadas con miel y tomillo

Ingredientes

• 1 pound carrots
• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 2 stalks thyme (leaves removed from the stem)
• 2 - 3 teaspoons honey
• A few pinches Kosher salt
• Pinch red pepper flakes (optional)

Preparación

1. 1

   Chop the carrots into similar sized pieces. I prefer 2-3 inch long sticks, about 1/2 inch thick. You can also chop them into thick slices if you prefer.

2. 2

   Heat the butter and oil in a cast iron skillet or other heavy bottomed pot over medium heat.

3. 3

   Add the carrots, cover, and cook undisturbed for four minutes.

4. 4

   Uncover, stir, and add the thyme, salt to taste, and red pepper flakes, if desired.

5. 5

   Cook an additional two minutes, then stir in the honey.

6. 6

   Cook another 1-2 minutes or until the carrots are browned and fork tender.