| Grapeseed Oil | 1 tbsp | |
| Butter (unsalted) | 1 tbsp. | |
| Carrots | 3/4 lb, sliced 1/4 in. thick on diagonal | |
| Shallots | 1/4 lb, sliced into rings | |
| Garlic | 3 cloves, minced | |
| Fresh Ginger Root | 1 inch, grated | |
| Fresh Thyme | 1 teaspoon, chopped | |
| Sugar | 2 teaspoons | |
| Salt | 1 teaspoon | |
| Fresh Lemon Juice | 1/2 teaspoon |
Heat a sauté pan over high heat.
Add oil and butter, then quickly add carrots. Cook 2 minutes, stirring several times.
Add shallots, garlic, ginger, thyme, sugar, and salt. Cook 2 more minutes, or until shallots are soft and carrots are tender.
Stir in lemon juice, remove from heat, and serve!
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