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Sweet Herbed Carrots

 Sweet Herbed Carrots
“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.
2 ServingsPrep/Total Time: 25 min.


  • 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


  • 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. Yield:
  • 2 servings.
Nutritional Facts: 1 serving (3/4 cup) equals 212 calories, 17 g fat (11 g saturated fat), 51 mg cholesterol, 463 mg sodium,

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Sweet Herbed Carrots (continued)

Nutritional Facts: 14 g carbohydrate, 4 g fiber, 2 g protein.