Friday, April 21, 2017

Sauteed Zucchini and Carrots

Sauteed Zucchini and Carrots

1 medium zucchini, sliced
2 medium carrots, sliced (I used some rainbow carrots - 1 medium purple carrot, 1 small yellow and 1 small orange carrot)
1 Tbsp grapeseed oil
2  Tbsp butter
1 tsp dried thyme
sea salt and pepper to taste

Heat a large skillet over medium-high heat.  Add the oil and butter.
Once butter melts, add the zucchini and carrots.  Sprinkle with the thyme, salt and pepper.  Toss to coat.
Saute until lightly browned and tender, stirring occasionally.

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