Ingredients
2 tablespoons unsalted butter
2 pounds baby carrots, trimmed
1 1/2 cups fresh orange juice (from 4 to 5 oranges)
1/2 teaspoon fresh thyme leaves
Coarse salt and freshly ground pepper
Preparation
Melt butter in a large saute pan over medium heat. Add carrots, orange juice, and thyme; cook, stirring occasionally, until carrots are tender, about 5 minutes. Season with salt and pepper. Serve warm.
