Best Sherris Herbed Carrots Recipes

SHERRIED CARROTS

Sherried Carrots image

I don't remember where this recipe came from. I love to do vege's a bit different for dinner parties, and this one looks and tastes good.

Provided by Tansy1308

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 ounce butter
1/2 cup chicken stock
1/4 cup sherry wine
6 -8 carrots
1/4 cup sultana
salt and pepper
parsley, finely chopped

Steps:

Peel and slice carrots.
Melt butter with chicken stock and sherry.
Add carrots and sultanas.
Simmer approximately 10 minutes.
Leave lid off toward end of cooking for liquid to reduce and to form a sauce.
Season to taste.
Sprinkle with chopped parsley before serving.

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

Ingredients

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

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.

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.