1 Tablespoon Non-Dairy Butter (such as Earth Balance)
1 16oz Bag (3 Cups) of Baby Carrots
2 Tablespoons Agave
2 Tablespoons Brown Sugar
½ teaspoon Thyme
2 teaspoons Fresh Lemon Juice
INSTRUCTIONS
In a medium sauce pan, melt the butter over medium heat.
Toss in the carrots, agave and brown sugar. Cover and let cook for 10 – 15 minutes giving them a stir every now and then, until carrots are fork tender.
Add the thyme and lemon juice, stir to combine, and serve.
Leave a comment