Carrots

Pan-Fried Carrots & Potatoes with Thyme

Vegetable cooking spray
1 tablespoon butter
3 cups cubed unpeeled potatoes
1 1/2 cups diagonally sliced carrots
1 cup chopped onion
1/4 teaspoon salt
1/4 teaspoon pepper
fresh thyme leaves, to taste

Coat a large nonstick skillet with cooking spray; add butter. Place skillet over medium-high heat until butter melts. Add potatoes, carrots, onions, salt and pepper; toss. Cover; reduce heat, and cook 25 minutes or until vegetables are tender, stirring occasionally. Sprinkle with fresh thyme leaves and serve immediately.

Serves 4.

Adapted from www.cinnamonhearts.com, compliments of “Southern Living's Our Best Low-Fat Low-Calorie Recipes,” by Oxmoor House, Inc., 1997.

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