Seasoned Zucchini And Baby Carrots
Servings
6-8people
Servings
6-8people
Ingredients
Instructions
  1. In a medium saucepan, add the baby carrots, salt, and thyme leaves.
  2. Cover with water and cook the carrots until they are slightly under done.
  3. While waiting for the carrots to cook, slice the zucchini.
  4. When the carrots are slightly under done, add the sliced zucchini.
  5. Stir to mix well. Bring the water back to boiling.
  6. Once boiling, reduce the heat. Simmer about 5 minutes or until the vegetables are tender.
  7. Drain and add the unsalted butter. Toss gently to melt the butter and coat the vegetables.
  8. Serve with meat of your choice.
Recipe Notes

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Recipe by: Theresa Buker of Free Stuff 4 Daily Needs. It can also be found in the Free Stuff 4 Daily Needs Cookbook.