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Sauteed Carrots with Butter and Thyme

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Carrots with Butter and Thyme

Sauteed Carrots with Butter and Thyme

Jessica Braider
There's a reason why this recipe is an all-time classic - it's so comforting and flavorful.
Cook Time 20 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American, French
Servings 4 servings


  • 1 tsp. butter
  • 1 tsp. extra virgin olive oil
  • 6 carrots sliced into about 1/2-inch slices
  • 1/2 tsp. fresh thyme or 1/4 tsp. dried thyme
  • 1/8 tsp. salt


  • Heat the butter and oil over medium heat in a heavy skillet. When the butter is melted add the carrots and thyme.
  • Stir the carrots to coat them, and sauté them for about 1 minute.
  • Cover the pan, lower the heat, and steam the carrots for 6 - 8 minutes to desired tenderness. Season them with salt, to taste.


Nutritional Information Per Serving (% based upon daily values): Calories 38, Total Fat: 2g, 2.5%; Saturated Fat: 1g, 2.5%; Cholesterol: 2mg, 0.5%; Sodium: 43mg, 2%; Total Carbohydrate: 6g, 2%; Dietary Fiber: 2g, 7%; Sugar: 3g; Protein: 1g
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Keyword 30 Minutes (or less) Meals, All, Fall, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, No Added Sugar, Nut-Free, Side Dish, Spring, Summer, Super Scramble Express (20 minutes or less total), Vegetarian, Winter
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