Best 8 Herbed Carrots Recipes

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**Carrots, a versatile root vegetable, take center stage in this culinary journey, where herbs and spices dance harmoniously to create a symphony of flavors. Roasted Herbed Carrots emerge from the oven caramelized and tender, kissed with a medley of aromatic herbs. For those seeking a quick and effortless side dish, Sautéed Carrots with Garlic and Herbs offer a burst of freshness, while Honey-Glazed Carrots add a touch of sweetness and shine. If you're craving a hearty and comforting meal, Herb-Roasted Chicken with Carrots and Potatoes is a one-pan wonder, where tender chicken and colorful vegetables bask in a tapestry of herbs and spices. And for a vibrant and flavorful salad, Carrot Salad with Herbs and Feta Cheese brings together crisp carrots, tangy feta, and a vibrant herb dressing.**

Let's cook with our recipes!

HERBED CORN AND CARROTS



Herbed Corn and Carrots image

Bail, parsley and onion salt dress up this simple veggie medley in moments. It has so much flavor, you'd never guess it could be that easy! -Heidi Hall, North St. Paul, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (16 ounces) frozen corn
1 large carrot, chopped
2 tablespoons water
3 tablespoons butter, cubed
3/4 teaspoon dried basil
1/2 teaspoon onion salt
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper

Steps:

  • In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.

Nutrition Facts : Calories 184 calories, Fat 9g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 303mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.

HERBED CARROTS AND ZUCCHINI



Herbed Carrots and Zucchini image

A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips (3 cups)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive or vegetable oil
2 teaspoons lemon juice

Steps:

  • In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
  • In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g

HERBED ZUCCHINI 'N' CARROTS



Herbed Zucchini 'n' Carrots image

Tamra Duncan, Centerton, Arkansas, shares this colorful blend of garden veggies.

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 2 servings.

Number Of Ingredients 7

1 small zucchini, halved lengthwise and cut into 1/2-inch slices
1/8 teaspoon each dried marjoram, thyme and chervil
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons reduced-fat butter
1 cup baby carrots
1/4 cup water

Steps:

  • In a nonstick skillet, cook the zucchini and seasonings in butter over medium heat for 8 minutes or until zucchini is tender., Meanwhile, place the carrots and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 1-2 minutes or until carrots are tender, stirring once; drain. Stir carrots into zucchini mixture.

Nutrition Facts : Calories 52 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 203mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SWEET HERBED CARROTS



Sweet Herbed Carrots image

"The original recipe, which my mother acquired over 45 years ago, called for two bunches of small carrots so I had to guess how much to use. I eventually got the recipe amounts worked out to my liking," says Beverly Christofferson of Sioux City, Iowa.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 2 servings.

Number Of Ingredients 10

2 tablespoons butter
1/4 teaspoon sugar
2 cups sliced fresh carrots
3 to 4 lettuce leaves
2 tablespoons water
2 tablespoons minced fresh parsley
2 tablespoons heavy whipping cream
1 tablespoon minced fresh tarragon or 1 teaspoon dried tarragon
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, cook and stir the butter and sugar over medium heat until butter is melted and sugar is dissolved. Stir in carrots; cover with lettuce leaves. Sprinkle with water. Cover and simmer for 15-20 minutes or until carrots are crisp-tender. , Discard lettuce. Stir in the parsley, cream, tarragon, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1-2 minutes or until heated through. Serve with a slotted spoon.

Nutrition Facts : Calories 212 calories, Fat 17g fat (11g saturated fat), Cholesterol 51mg cholesterol, Sodium 463mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 4g fiber), Protein 2g protein.

HERBED CARROTS AND ZUCCHINI



Herbed Carrots and Zucchini image

A Betty Crocker cookbook shares a recipe packed with vitamin A! Fresh veggies get steamed, stirred and mixed with fresh herbs.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 4

Number Of Ingredients 8

2 medium carrots, sliced (1 cup)
4 medium zucchini, cut into julienne strips (3 cups)
1 tablespoon chopped fresh or 1 teaspoon dried sage leaves
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive or vegetable oil
2 teaspoons lemon juice

Steps:

  • In 2-quart saucepan, place steamer basket; add 1/2 inch water to saucepan (water should not touch bottom of basket). Place carrots in basket. Cover tightly; heat to boiling. Reduce heat; steam carrots 3 minutes. Add zucchini; steam 4 to 6 minutes longer or until carrots and zucchini are crisp-tender.
  • In 12-inch skillet, heat oil over medium heat. Stir in carrots, zucchini and remaining ingredients. Cook uncovered 2 to 3 minutes, stirring gently, until hot.

Nutrition Facts : Calories 80, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 3 g, TransFat 0 g

SHERRI'S HERBED CARROTS



Sherri's Herbed Carrots image

My friend at work brought these to me to try when his wife made them because they are so good. I have to say I could eat these all day.

Provided by FeedMePlz

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb carrot, sliced
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon pepper
1 pinch rosemary, dried or 2 -3 sprigs fresh rosemary

Steps:

  • Heat oven to 400.
  • pare carrots; cook in 1" water, covered about 8 minute.
  • Drain and arrange in 1 1/2 quart casserole dish and dot with butter.
  • Sprinkle with salt and pepper.
  • Crumble rosemary over top
  • Bake covered about 25 min or until tender.

Nutrition Facts : Calories 97.8, Fat 6, SaturatedFat 3.7, Cholesterol 15.3, Sodium 700.8, Carbohydrate 10.9, Fiber 3.2, Sugar 5.2, Protein 1.1

HERBED CARROTS



Herbed Carrots image

Make and share this Herbed Carrots recipe from Food.com.

Provided by Rainbow Slushie

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb carrot, thinly sliced
3 tablespoons butter
1/3 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped parsley
2 tablespoons snipped dill or 1 teaspoon dill weed
2 teaspoons lemon juice

Steps:

  • Combine carrots, butter, water, salt and pepper in medium sized saucepan. Bring to boiling; lower heat; cover. Simmer until carrots are tender crisp; about 15 minutes. Uncover; continue to cook and evaporated any extra liquid. Sprinkle with remaining ingredients.

Nutrition Facts : Calories 124.8, Fat 8.9, SaturatedFat 5.5, Cholesterol 22.9, Sodium 432.2, Carbohydrate 11.3, Fiber 3.3, Sugar 5.2, Protein 1.2

HERBED APRICOTS 'N' CARROTS



Herbed Apricots 'n' Carrots image

There's plenty of flavor in this bright side dish that's quick and easy to prepare but special enough for company. Jodi Rice of Appleton, Wisconsin seasons sliced carrots and dried apricots with a pleasant blend of dill, fennel, brown sugar and dry mustard.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

8 medium carrots, sliced
9 dried apricots, sliced
1 tablespoon butter
1 tablespoon brown sugar
1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1/2 teaspoon fennel seed, crushed
1/8 teaspoon ground mustard

Steps:

  • Place carrots and apricots in a saucepan; cover with water. Bring to a boil. Cover and cook for 8 minutes or until carrots are crisp-tender; drain. Add the remaining ingredients; stir until butter is melted.

Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 58mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

  • Choose the right carrots: Look for carrots that are fresh, firm, and have a deep orange color. Avoid carrots that are limp, bruised, or have brown spots.
  • Prepare the carrots properly: Peel the carrots and cut them into uniform pieces. This will help them cook evenly.
  • Use fresh herbs: Fresh herbs add a lot of flavor to this dish. If you don't have fresh herbs on hand, you can use dried herbs, but reduce the amount by half.
  • Don't overcrowd the pan: When roasting the carrots, make sure not to overcrowd the pan. This will prevent them from cooking evenly.
  • Roast the carrots until they are tender: The carrots should be roasted until they are tender but still have a little bit of a bite to them. Overcooked carrots will be mushy.
  • Serve the carrots immediately: Roasted carrots are best served immediately. However, they can be stored in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This roasted carrot recipe is a healthy and delicious side dish that is perfect for any occasion. The carrots are roasted with a mixture of herbs and spices, which gives them a wonderful flavor. This dish is also very easy to make and can be prepared in just a few minutes. So next time you're looking for a healthy and tasty side dish, give this roasted carrot recipe a try. You won't be disappointed!

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