|500 g||baby carrots — baby, cleaned|
|fresh thyme — sprigs|
|100 ml||pumpkin — seeds, roasted|
|salt and freshly ground black pepper — to taste|
Blanch the carrots for a few minutes in boiling salt water, then drain them.
Melt the butter in a frying pan and add the carrots and thyme. Sauté the carrots slowly until the butter turns golden brown and the carrots are done. Sprinkle the pumpkin seeds on top and then season with salt and freshly ground black pepper.