Peel carrots. Trim the excess green tops, leaving 1/4″ of green on top.
Prepare an ice bath (a large bowl full of ice and water). Set aside.
Fill a deep, large skillet 1/2 full with water (deep enough so the carrots are fully submerged when placed in the skillet). Bring to a boil.
When the water reaches a boil, with tongs or a skimmer, carefully add a few carrots at a time to the skillet. Reduce heat to a gentle boil and cook for approximately 5-6 minutes. Cooking time can vary based on size of carrots.
With a pairing knife test for tenderness. The blade will slide in an out of carrot fairly easily.
Remove carrots from skillet with tongs or a skimmer. Immediately place in ice bath. Discard remaining water from skillet.
When completely cool, remove carrots to paper towels or a clean kitchen towel. Pat dry.
Over medium heat, melt butter in the same skillet, add carrots, salt, fresh ground pepper to taste. Heat for a few minutes until warmed through.
Plate and sprinkle with thyme. Serve immediately.
Recipe Notes
May we suggest? These carrots pair beautifully with our Whipped Cauliflower.