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Herb-Buttered Baby Carrots Recipe
Herb-Buttered Baby Carrots Recipe photo by Taste of Home

Herb-Buttered Baby Carrots Recipe

Publisher Photo
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
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 6 servings

Ingredients

  • 1/2 cup butter, melted
  • 1 garlic clove, minced
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon each dried oregano, marjoram and thyme
  • 1/4 teaspoon dried rosemary, crushed
  • 1 pound fresh baby carrots, trimmed

Nutritional Facts

1/2 cup equals 162 calories, 15 g fat (10 g saturated fat), 40 mg cholesterol, 167 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a large bowl, combine the butter, garlic and herbs. Add carrots and stir until coated. Transfer to a greased 1-1/2-qt. baking dish.
  2. Cover and bake at 375° for 50-60 minutes or until tender, stirring once. Yield: 6 servings.
Originally published as Herb-Buttered Baby Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p166

Nutritional Facts

1/2 cup equals 162 calories, 15 g fat (10 g saturated fat), 40 mg cholesterol, 167 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Herb-Buttered Baby Carrots

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
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MY REVIEW
Reviewed Dec. 24, 2012

Delicious! This is going to be a holiday go to in my house from now on!

MY REVIEW
Reviewed Nov. 19, 2010

Next time I'm going to try using less butter, as the carrots seemed overly-buttery to my family. But overall, they had a nice flavor and the cooking times are perfect if you like your carrots al dente.

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