Best Carrots Seasoned With Herbs Recipes

12 HERBS AND SPICES THAT GO WELL WITH CARROTS

12 Herbs and Spices that Go Well with Carrots image

Carrots are a wonderful vegetable that can hold many different flavors. You can add any of the following herbs to your carrot dishes for flavor and a fresh look: basil, mint, dill, parsley, coriander, tarragon, cilantro, oregano, thyme, rosemary, and bay leaves.

Provided by HappyMuncher

Time 10m

Number Of Ingredients 12

Ingredients

Cumin
Coriander
Cloves
Black pepper
Sage
Rosemary
Thyme
Basil
Salt
Oregano
Garlic
Chili Powder

Steps:

Pick any of these delicious herbs and spices.
Prepare the herbs and spices with your carrots.
Enjoy your carrot dish in no time!

Nutrition Facts : Calories 5 kcal, ServingSize 1 serving

HERB-BUTTERED BABY CARROTS

Herb-Buttered Baby Carrots image

The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens-let your imagination be your guide.-Sandra Corey, Caldwell, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Ingredients

1 pound fresh baby carrots, trimmed
1/4 cup butter, cubed
1 garlic clove, minced
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
1/4 teaspoon dried basil
1/8 teaspoon dried marjoram
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon dried thyme

Steps:

Preheat oven to 375°. Place carrots in a greased 1-1/2-qt. baking dish. In a microwave, melt butter; stir in garlic and herbs. Toss with carrots., Bake, covered, until carrots are tender, 50-60 minutes, stirring once.

Nutrition Facts : Calories 143 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.

OVEN-ROASTED SPICED CARROTS

Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROTS SEASONED WITH HERBS

Carrots Seasoned with Herbs image

Provided by Food Network

Categories main-dish

Yield 8 to 10 as part of a selection

Number Of Ingredients 13

Ingredients

4 large cloves garlic
1/2 teaspoons dried oregano, crumbled
3/4 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3 tablespoons sherry vinegar
1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots
2 pounds long, tender young carrots, cut into 3/4inch slices on the diagonal
3 tablespoons water, or as needed
Pinch of sugar, if desired
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 small bunch flat-leaf parsley, leaves only, finely chopped

Steps:

In a mini food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or ramekins.

ROASTED CARROTS WITH HERBS

Roasted Carrots with Herbs image

What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.

Provided by Food Network Kitchen

Time 1h

Yield 8

Number Of Ingredients 7

Ingredients

2 pounds carrots with tops
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
2 tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F.
Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.