Baby Carrots With Herbs Recipes

HERB-BUTTERED BABY CARROTS

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.

PICKLED BABY CARROTS

Steps:

• Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until crisp-tender. Drain. , In a large bowl, combine the remaining ingredients. Stir in carrots. Cover and refrigerate for 8 hours or overnight, stirring several times. Serve with a slotted spoon.

BABY CARROTS WITH HERBS

Steps:

• Place the carrots in a small saucepan with water to cover. Add salt and pepper. Cook for 3 to 4 minutes or until they are tender. Do not overcook. Drain.
• In the same saucepan add the butter, nutmeg and chervil. Blend well and serve.

7 MINUTE STEAMED CARROTS WITH HERBS

Steps:

• Put baby carrots in medium or large Ziploc steamer bag. Microwave for 6 minutes. Carefully open bag (the steam is very HOT!) and add the butter sprays, seasoning mix and cheese. Close the bag and shake well to combine. Serve!

ROASTED CARROTS WITH HERBS

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.

CARROTS WITH FRESH HERBS

Steps:

• Wash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large.
• Heat the olive oil in a large 12-inch skillet over medium-high heat. Arrange the carrots in the pan in a single layer. Sprinkle with chopped onion, kosher salt, and freshly ground pepper.
• Reduce heat to medium-low. Cover and cook for 15 minutes. Turn the carrots and continue cooking for about 15 minutes longer, or until fork-tender. The liquid should have cooked off and the carrots should be showing some caramelization at the end of the cooking time.
• Sprinkle the ​carrots with the fresh herbs. Squeeze 2 of the orange wedges over the carrots.
• Toss to coat thoroughly and serve with remaining orange wedges.

LEMON & THYME BABY CARROTS

Steps:

• Put carrots in a pan of boiling water and simmer for 8-10 mins or until tender. Meanwhile, combine rapeseed oil, honey, lemon juice and zest, and thyme leaves.
• Drain the carrots and return to the pan. Drizzle over the dressing, season well, toss to coat, then transfer to a serving dish.

HERB-BUTTERED BABY CARROTS

Steps:

• Mash the butter in a bowl with the tarragon, parsley and mustard, as well as some seasoning. Cover and chill until needed. Can be made up to three days ahead.
• Trim the long green tops off the carrots and wash under cold running water, scrubbing them with a clean scourer to get rid of any dirt. Halve the carrots lengthways so they're all the same size, and put in a large, microwave-proof bowl with 3 tbsp water. Cover the carrots with a microwaveable plate or lid and heat on full power for 8-10 mins until just tender. Drain, then toss with the herby butter and serve straightaway.