
that carrots could be so good. No, really this carrot recipe turned out so good! Here it goes: In a large skillet (not so really large) combine 1 1/2 pounds carrots (I'd say 5 carrots) cut into 1/2 inch slices (halved lengthwise if large), 1 tablespoon butter (that I inadvertently left out),4 sprigs thyme, and 1/2 cup water; season with coarse salt (I used sea salt liberally) and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes (more like 12-15 for me) Serves 4 per serv: 95 cal; 2.9 g fat, 2 g protein, 15.8 g carb, 3.9 g fiber.