HERBED BUTTERED CARROTS

These flavourful carrots take minimal time to make and can be quickly put together right before serving. When preparing the carrots, use a paring knife to scrape away any grit that may be caught in the base of the stem to ensure they’re properly cleaned.

12 medium carrots, about 2 bunches

1/4 cup (60 mL) butter

6 sage leaves

4 small thyme sprigs

1/2 cup (125 mL) walnut halves, toasted and roughly chopped

1/4 tsp (1 mL) flaky sea salt

1 Boil a large pot of salted water. Peel carrots and trim tops to 1/2 inch (1 cm). Cut lengthwise in half, leaving any slender carrots whole so they are consistent in size. Add carrots to boiling water and cook just until tender, 6 to 8 minutes. Drain well and transfer to a platter.

2 In a small saucepan, melt butter over mediumhigh heat. When butter is foaming, add sage and thyme. Cook, swirling often, until herbs have started to crisp, 1 to 2 minutes. Remove from heat and immediately spoon butter over carrots. Using your fingertips or the tines of a fork, pull thyme leaves off stems and sprinkle overtop. Top with crisped sage leaves, walnuts and salt. Serves 6 to 8