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

Herb-Buttered Baby Carrots Recipe

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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
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 6 servings


  • 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.


  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

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Reviewed Dec. 24, 2012

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

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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