2Tablespoonsclarified butteror ghee for paleo and whole30
1teaspoondried thyme
sea salt and ground black pepper
Instructions
Heat a large skillet over medium-high heat. Add the oil and butter.
Once the better is melted, add the zucchini and carrots. Sprinkle with thyme, salt and pepper, toss to coat.
Saute vegetables until lightly browned and tender, stirring occasionally so they do not burn.
Notes
The amount of time needed to cook will depend on the thickness of your vegetables, how hot your stove cooks, and how “caramelized” your like your zucchini and carrots. I like mine with some brown around the edges, and that took about 10 minutes.
I used Thyme because I like the simplicity of the flavor, but feel free to use your favorite herbs.
I cut my zucchini and carrots at an angle this time, but round slices and crinkle cut work as well.
This side dish is Whole 30 and Paleo compliant when you use ghee.