Best 4 Herb Braised Carrots Recipes

Indulge in the symphony of flavors presented by herb-braised carrots, a culinary delight that elevates the humble carrot to a gourmet delicacy. Savor the tender-crisp texture of carrots infused with an aromatic blend of herbs, creating a medley of flavors that dance on your palate. This versatile dish shines as a vibrant side dish, a colorful addition to salads, or even as a delectable appetizer when paired with tangy goat cheese. Embark on a culinary journey with our curated collection of herb-braised carrot recipes, each offering a unique twist on this classic dish. Discover the vibrant flavors of rosemary and thyme, the earthy notes of sage and marjoram, and the subtle sweetness of honey and maple syrup. Whether you prefer a classic preparation or a modern twist, our recipes cater to every palate. Prepare to tantalize your taste buds and experience the extraordinary in the ordinary with herb-braised carrots.

Here are our top 4 tried and tested recipes!

MAPLE-BRAISED CARROTS

Maple-Braised Carrots image

Buttery, steamed carrots are a classic weeknight side dish. For this version, we've amped up the flavor using sweet maple syrup, fresh ginger, lemon and thyme, which are all cooked together in a skillet until tender and saucy.

Provided by Food Network Kitchen

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Ingredients

Steps:

Trim and peel 1 1/2 pounds carrots; halve lengthwise and crosswise. Melt 2 tablespoons butter in a skillet over medium-high heat. Add 2 teaspoons grated ginger and cook 30 seconds. Add the carrots, 3 tablespoons maple syrup, 4 strips lemon zest, 2 thyme sprigs, 3/4 teaspoon kosher salt, a pinch of cayenne and 1/2 cup water; stir. Bring to a boil, then cover and simmer until tender but still saucy, 15 minutes. Discard the thyme; top with chopped chives.

HERB BRAISED CARROTS

Herb Braised Carrots image

Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.

Provided by Shyla Lane

Categories Side Dish Vegetables Carrots

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon butter
1 pound baby carrots
1 shallot, chopped
2 tablespoons vegetable stock
½ teaspoon thyme
¼ teaspoon ground nutmeg
¼ teaspoon ground sumac
½ teaspoon chopped fresh rosemary
½ teaspoon chopped fresh sage
salt and ground white pepper to taste

Steps:

Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 117.6 mg, Sugar 5.8 g

BRAISED CARROTS WITH CUMIN AND RED PEPPER

Braised Carrots With Cumin and Red Pepper image

This recipe calls for braising the humble carrot in olive oil and garlic, then seasoning with toasted cumin and red pepper. They taste good hot or at room temperature which makes them ideal for a large dinner party or potluck. Use real carrots and peel your own. Which is not to say that those miniature peeled carrots in bags aren't real, but, convenience aside, they often lack true carrot flavor.

Provided by David Tanis

Categories quick, side dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

3 pounds medium carrots, peeled
4 tablespoons olive oil
Salt
6 garlic cloves, sliced
1/2 teaspoon cumin seed, toasted and coarsely ground
2 teaspoons mild red pepper flakes, like Aleppo or Marash
2 teaspoons paprika, smoked or unsmoked

Steps:

Cut the carrots lengthwise, or quarter them if you wish.
Warm the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the carrots and turn them in the oil to coat. Season generously with salt. Add the garlic and 1 cup of water. Bring to a boil, then reduce the heat to a gentle simmer and cover the pan. Cook for about 10 minutes, until the carrots are just tender.
Remove the lid, raise the heat, and let any remaining water cook away.
Sprinkle the cumin, red pepper and paprika over the carrots and transfer them to an oven-proof serving dish. Serve hot or at room temperature. The carrots may be left at room temperature for 2 to 3 hours, or refrigerated and brought to room temperature, before reheating in a 400-degree oven for 10 minutes.

Nutrition Facts : @context http, Calories 108, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 335 milligrams, Sugar 7 grams

STOVETOP-BRAISED CARROTS AND PARSNIPS

Stovetop-Braised Carrots and Parsnips image

In this simple side dish, carrots and parsnips are simmered in a few pats of butter and a splash of water until tender, then hit with a dash of lemon juice and a sprinkling of fresh herbs. Use the smallest carrots and parsnips you can find; the smaller, the sweeter.

Provided by Mark Bittman And Sam Sifton

Categories easy, side dish

Time 1h

Yield 8 servings

Number Of Ingredients 6

Ingredients

2 pounds carrots, peeled, trimmed and halved if more than 1/2-inch thick
2 pounds parsnips, peeled, trimmed and halved if more than 1/2-inch thick
4 tablespoons butter or extra virgin olive oil
Kosher salt and black pepper
Freshly squeezed lemon juice
Chopped fresh parsley, dill, mint, basil or chervil leaves for garnish (optional)

Steps:

Combine all ingredients except lemon juice and garnish in a skillet with a cover; add a quarter cup of water. Bring to a boil, then cover and adjust heat so mixture simmers gently. Check every few minutes and add more water if necessary.
Cook until the vegetables are tender and the liquid is almost gone, about a half-hour. Uncover and boil off remaining liquid if necessary, then taste and adjust seasoning, adding lemon juice as needed. Garnish and serve hot, warm or at room temperature.

Tips:

Choose the right carrots: Look for carrots that are young, tender, and have smooth skin. Avoid carrots that are woody or have blemishes.
Peel and cut the carrots evenly: This will help them cook evenly.
Don't overcrowd the pan: If you're cooking a lot of carrots, cook them in batches so that they don't steam instead of braise.
Use a flavorful braising liquid: Chicken broth, beef broth, or vegetable broth are all good options. You can also add herbs, spices, and vegetables to the braising liquid for extra flavor.
Cook the carrots until they are tender: This will usually take about 20-30 minutes. You can check the carrots by piercing them with a fork. If the fork goes through easily, the carrots are done.
Serve the carrots immediately: Braised carrots are best served hot. You can garnish them with fresh herbs or a squeeze of lemon juice.

Conclusion:

Braised carrots are a simple but delicious side dish that can be enjoyed by people of all ages. They are a good source of vitamins and minerals, and they are also low in calories and fat. If you're looking for a healthy and flavorful way to cook carrots, then braising is a great option.