Buttered carrots with peas and thyme recipe

Ingredients

• 2 tablespoons salted butter
• 6 large carrots, cut into ¼-inch slices
• 1 cup fresh peas or 1 (8-ounce) package frozen peas
• 1½ teaspoons fresh thyme or ½ teaspoon dried
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

1. In a large saucepan set over medium heat, melt the butter. Add the carrots and cook, stirring, until fork-tender, 7 to 9 minutes.
2. Stir in the peas, thyme, salt, and pepper and cook, stirring, until the peas are warmed through, 2 to 3 minutes (frozen peas may take a couple of extra minutes).