We spent a wonderful Thanksgiving weekend in Tennessee with my husband's family. It was great to have everyone together, and get to see baby Asa. While we were feasting on Thanksgiving dinner, though, something was feasting on my carrot tops back at home. I was a little disappointed, since the last batch I harvested was so good, and I didn't think the rest were ready yet. I had to dig them up the ground was so wet, and was happily surprised - I got 4 or 5 pounds of carrots! It turns out my last batch was all Nantes variety, and the Little Fingers were still in the ground. They really do look like little fingers - not tapered as much as other carrots, and most the length of a long finger. After much scrubbing, I sauteed them in olive oil with a little honey and thyme. Perfect. These are aptly named, since Shawn loved them. I thought I'd have some leftover for lunch the next day, but no such luck.Honey Thyme Carrots
- 1 lb carrots (preferably fresh, and on the small side)
- 1 T olive oil
- 1 T butter
- 1 tsp thyme
- 1 T honey
- 1/4 tsp pepper
- 1/2 tsp salt
Cut the carrots in quarters lengthwise, then in 3-4" lengths.
Heat olive oil in a medium pan over medium-high heat. Saute carrots 10-12 minutes until soft and beginning to brown, adjusting heat if necessary. Add butter, thyme, honey, salt, and pepper. Toss to coat, and cook 5 minutes more.
