Boiled Carrots with Herbed Butter
½ lb Carrots, bias cut
Olive oil
Salt (to taste)
Pepper (to taste)
Herbed Butter
4 oz Butter
1 tbsp Fresh Rosemary, minced
1 tbsp FreshThyme, minced
White Balsalmic Vinegar
Use a white balsalmic on the carrots instead of herbed butter for a fresh flavor.
1
1. Wash hands and produce.
2. Bring a small pan of water to boil. Add sliced carrots and bring to a boil. Cook for 3 minutes.
3. Place carrots in ice water, then drain and toss with herbed butter before serving. If not using immediately, place carrots in the oven to warm before tossing with the balsamic vinegar.
Ingredients
½ lb Carrots, bias cut
Olive oil
Salt (to taste)
Pepper (to taste)
Herbed Butter
4 oz Butter
1 tbsp Fresh Rosemary, minced
1 tbsp FreshThyme, minced
White Balsalmic Vinegar
Use a white balsalmic on the carrots instead of herbed butter for a fresh flavor.
Directions
1
1. Wash hands and produce.
2. Bring a small pan of water to boil. Add sliced carrots and bring to a boil. Cook for 3 minutes.
3. Place carrots in ice water, then drain and toss with herbed butter before serving. If not using immediately, place carrots in the oven to warm before tossing with the balsamic vinegar.
