Prep: 5 minutes

Cook: 8 minutes

Makes: 4 servings

3 cups baby carrots
1/4 cup Butter Olive Oil
1/4 cup Maple Balsamic
2 tbsps. fresh thyme, chopped for garnish

In large pot of boiling water, cover and cook carrots until tender crisp, 8 minutes. Drain and place in warmed serving dish.

In saucepan, heat butter olive oil, maple balsamic and salt over medium heat until thickened. Pour over carrots , garnish with fresh thyme and serve.