With all the Thanksgiving goodies I’ve been posting lately, I figured it was time to take a break from all that comfort food and share a side dish that didn’t involve any kind of carbs or cheese. Although, carbs and cheese are probably the two greatest things in the world.
Still, these baby carrots come to a close second.
No, but really, with all the heavy potato dishes on your Thanksgiving table this year, these baby carrots really need to make an appearance as well. Baby carrots are a nutrition powerhouse, providing over 15 essential vitamins and minerals that are important for good health. So yes, although fat pants are required for Thanksgiving, it doesn’t hurt to add in some healthy vitamins along your way, especially when they’re glazed in honey.
Not only are these carrots chockfull of health benefiting compounds but this side dish comes together so quickly and easily! All you need to do is simmer these babies in a honey mixture and some fresh herbs until they’re nice and tender and that’s it! A 15-minute side dish that doesn’t take any kind of oven space, which, let’s be honest here, is a life saver on Thanksgiving day. And I promise you that even the pickiest of eaters will gobble these up on the big day!
INGREDIENTS:
- 2 tablespoons unsalted butter
- 1 (16-ounce) bag Grimmway Farms Baby Carrots
- 2 tablespoons honey
- 2 tablespoons brown sugar, packed
- 2 teaspoons fresh dill
- 2 teaspoons fresh thyme leaves
DIRECTIONS:
- Melt butter in a large skillet over medium heat. Add carrots, honey,brown sugar, dill and thyme and gently toss to combine. Cook, stirring occasionally, until carrots are tender, about 15 minutes.*
- Serve immediately.
