Best Herbed Carrots Recipes

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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 GREEN BEANS AND CARROTS



Herbed Green Beans and Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.

HERBED CARROTS AND ZUCCHINI



Herbed Carrots and Zucchini image

Looking for new ways to enjoy my vegetables without adding a lot of calories, I came upon this lovely side. Lemon gives these a nice zip the basil a sweet herbal note. add a nice touch, they remain soft enough to pair this with lots of dishes. For a 0 point, I've also made this with Butter Buds.

Provided by justcallmetoni

Categories     Vegetable

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup carrot, sliced 1/4 inch thick
1 cup zucchini, sliced 1/4 inch thick
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/8 teaspoon onion powder or 1/8 teaspoon garlic powder
1 -2 teaspoon butter (I use the light stuff myself )
pepper
salt

Steps:

  • Begin by bringing water in a large pot to boil; reduce to a bubbling simmer.
  • Place carrots in a steamer basket above the water, cover and steam for 3-5 minutes. You should be able to pierce the carrots with a fork but experience some resistance.
  • Place the zucchini over the carrots; recover and steam an additional 3-5 minutes until you reach the desired doneness.
  • Place the vegetables into a serving bowl and top with the butter, lemon juice, basil and garlic podwer. Toss until the flavors are well mixed.
  • Serve immediately.

Nutrition Facts : Calories 52.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 5, Sodium 57.9, Carbohydrate 8.2, Fiber 2.3, Sugar 3.8, Protein 1.4

HERBED GREEN BEANS AND CARROTS



Herbed Green Beans and Carrots image

This recipe is similar to several other "prep-ahead" carrot/bean dishes on 'Zaar but none are seasoned like this. It appears to be a popular holiday choice for side dish, as there is little last minute activity. It's also an very attractive, colorful dish.

Provided by dianegrapegrower

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

12 ounces carrots, cut 1/4-inch x 1/4-inch x 2-inch (packaged baby carrots work here)
12 ounces green beans, cut in 2-inch lengths
2 tablespoons butter
2 tablespoons shallots
1/2 teaspoon crushed garlic
1/4 teaspoon red pepper flakes
1 teaspoon tarragon or 1 teaspoon dill weed
salt and pepper

Steps:

  • Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
  • In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.

Nutrition Facts : Calories 79.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.9, Carbohydrate 10.5, Fiber 3.6, Sugar 3.5, Protein 1.8

HERBED CARROTS



Herbed Carrots image

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

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb fresh carrot, peeled and sliced thin
2 -3 tablespoons butter
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons dry sherry
2 teaspoons brown sugar
1/4 teaspoon salt

Steps:

  • Steam/boil carrots until fork-tender; drain.
  • Return hot drained carrots to pot.
  • Add all remeining ingredients and gently toss.
  • Cook on medium-low heat for about 5 minutes or until carrots are sort of glazed.

Nutrition Facts : Calories 138.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 267.6, Carbohydrate 14.3, Fiber 3.3, Sugar 7.7, Protein 1.2

ZESTY HERBED CARROTS



Zesty Herbed Carrots image

Tossed with fresh parsley and toasted walnuts, these Healthy Living balsamic-glazed carrots are as attractive as they are delicious!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 6 servings, about 1/2 cup each

Number Of Ingredients 4

1 lb. carrots, sliced
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. chopped fresh parsley
2 Tbsp. chopped walnuts, toasted

Steps:

  • Cook carrots and dressing in nonstick skillet on medium heat 10 min. or until carrots are tender, stirring after 5 min. Remove from heat.
  • Stir in parsley and nuts.

Nutrition Facts : Calories 80, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 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

ZESTY HERBED CARROTS



Zesty Herbed Carrots image

Haven't tried this yet, but it sounds really good to me. Recipe courtesy of Kraft Food & Family magazine.

Provided by Stacky5

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

1/4 cup kraft special collection balsamic vinaigrette
1 lb carrot, sliced in 1/4 " to 1/2-inch slices
2 tablespoons chopped fresh parsley
1 tablespoon walnuts, toasted

Steps:

  • Pour dressing over carrots in a large, nonstick skillet. Stir to coat.
  • Cover and cook on medium heat for 10-15 minutes (depending on how soft you want your carrots to be), stirring after 5 minutes. Remove from heat.
  • Stir in parsley and nuts.

Nutrition Facts : Calories 59.1, Fat 1.5, SaturatedFat 0.1, Sodium 79.6, Carbohydrate 11.3, Fiber 3.4, Sugar 5.2, Protein 1.4

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

NOODLES AND SHREDDED HERBED CARROTS



Noodles and Shredded Herbed Carrots image

Quick, easy, and delicious. To make it even quicker, you can use preshredded carrots from a bag or the supermarket's salad bar instead of shredding your own.

Provided by Parsley

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces egg noodles
3 -4 tablespoons butter
1 1/2 cups shredded carrots
1/3 cup chopped fresh parsley
1 teaspoon dried rubbed sage
1/2 teaspoon tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook noodles according to package directions; drain. Do not rinse.
  • In the same pot, melt butter over med-low heat. Add carrots; cover & cook, stirring occasionally, until softened, about 6-8 minutes.
  • Stir in parsley, sage, tarragon, garlic powder, salt & pepper. Add noodles; toss to coat.

Nutrition Facts : Calories 316.3, Fat 11.3, SaturatedFat 6.2, Cholesterol 70.8, Sodium 395.5, Carbohydrate 45.4, Fiber 3.3, Sugar 3.1, Protein 8.8

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 BEANS AND CARROTS



Herbed Beans and Carrots image

A tasty blend of seasonings accents the fresh flavor of this quick, crisp-crunchy side dish.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 4 servings.

Number Of Ingredients 8

1/2 pound fresh green beans, trimmed
3 medium carrots, julienned
2 tablespoons water
2 tablespoons butter
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon lemon-pepper seasoning

Steps:

  • Place the beans and carrots in a microwave-safe 8-in. square dish. Add water. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Stir in the butter and seasonings.

Nutrition Facts : Calories 63 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 216mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

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

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

HERBED CARROTS



HERBED CARROTS image

Yield 12 servings

Number Of Ingredients 12

3 T butter
2 T olive oil
2 T minced onion
1 garlic clove, minced
2 # carrots, peeled and sliced thin
1 c dry white wine
2 bay leaves
3 T chopped fresh parsley
3 T chopped fresh basil or 1 T dried
1 t salt
1/4 t freshly ground pepper
pinch of freshly grated nutmeg

Steps:

  • Heat butter & oil in large skillet over low heat. Add onion and garlic, cover and cook until onion is translucent, about 10 minutes, stirring occasionally. Add carrots, increase heat to medium-low and cook, uncovered, 5 minutes. Add wine and bay leaves. Cover and cook 10 minutes. Add remaining ingredients. Increase heat to medium high and cook, uncovered, until carrots are crisp tender and liquid has evaporated, 5-10 minutes. Adjust salt and pepper. Serve immediately. Carrots can be prepared ahead of time and reheated with a small amount of wine.

MISS VICKIE'S HONEY-GLAZED HERBED CARROTS - 2-QT PRESSURE COOKER



Miss Vickie's Honey-Glazed Herbed Carrots - 2-Qt Pressure Cooker image

Entered to show how easy and quick it can be to cook carrots with a pressure cooker. Without a p.c., you would need to cut the carrots into matchstick julienned sticks to cook quickly. With this recipe, you can quickly create the 2-inch x 1/2-inch carrot pieces without a mandolin. This was adapted from Miss Vickie's blog. By steaming and not boiling carrots, more nutrients are maintained. To save time, use the smallest pressure cooker and the least amount of water required by your pressure cooker. In any case, the water should not go higher than the trivet. You can use a perforated steam tray set on top of the trivet. Or you might use a steel vegetable steamer (one with perforated petals). With the rack, you might also use a packet made from aluminum foil that has been tightly sealed. Test the carrots for doneness; they should be tender but not soft or mushy. Some p.c.s are faster than others, so you may need to adjust the time; just reseal the carrots, secure the lid and bring up to pressure again if necessary. Check your p.c. manual for recommended cooking time for carrots. (Margarine has too much water in it and will prevent the herbs from adhering to the carrots.) 2/06/14: I used the beginning of this recipe to pressure cook carrots for Recipe #512987; the carrots came out cooked but not mushy, even after simmering the sauce for Recipe#512987.

Provided by KateL

Categories     Vegetable

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1/2 cup water
1 lb fresh baby carrots, washed or 1 lb carrot, washed and peeled and cut to a similar 2-inches x 1/2-inch thickness
2 tablespoons butter (NOT MARGARINE)
1 teaspoon dried dill
1 teaspoon dried thyme (optional)
salt, to taste
1/2 cup honey

Steps:

  • Add 1/2 cup water to the pressure cooker. (Add more water if your p.c. requires it.).
  • Place the carrots in a steamer tray (or steel vegetable steamer with feet - don't you have one of those folding steamers somewhere in your cabinet?). Place steamer tray on cooking rack if needed to elevate the steamer tray above the water level.
  • Secure the lid. Over high heat, bring pressure up to 15 psi (high pressure), and immediately reduce heat to the lowest possible setting that will stay at that desired pressure.
  • Cook 3 minutes.
  • Remove from heat and use the quick release method recommended by your p.c. manual.
  • Once depressurized, remove the lid, directing any steam away from you. Pour off the water and wipe the pressure cooker dry.
  • Melt the butter in the pressure cooker over medium heat. Add the dill and thyme and fry for a couple of minutes or until the aroma is released.
  • Add salt and honey, stirring to blend.
  • Add the cooked carrots and sauté, turning gently until they are well-coated with the honey mixture and heated through.
  • Serve hot, spooning any remaining honey butter over the carrots.

Nutrition Facts : Calories 146.7, Fat 3.9, SaturatedFat 2.5, Cholesterol 10.2, Sodium 94.8, Carbohydrate 29.6, Fiber 2.3, Sugar 26.8, Protein 0.6

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