1 pound carrots, peeled and cut into quarter inch thick slices
1 Tablespoon unsalted butter
1 cup frozen peas
1 teaspoon fresh thyme leaves, optional
salt and pepper to taste
Place carrots in a steamer rack over simmering water and steam until crisp-tender, as you prefer.
While the carrots are steaming, heat a pan over medium-low heat. Add the butter, let it melt and start to foam. Stir frequently until the butter becomes golden in color and some brown bits start to collect at the bottom. Be careful not to burn the butter.
Add the carrots and peas to the butter, stir to coat the peas and carrots, and cook until peas are hot and carrots have developed a nice golden color.
Stir in the thyme and season to taste with salt and pepper.
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