Sweet Herbed Carrots Recipe

4.5 2 2
Sweet Herbed Carrots Recipe
Sweet Herbed Carrots Recipe photo by Taste of Home
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Sweet Herbed Carrots Recipe

Read Reviews
4.5 2 2
Publisher Photo
“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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Originally published as Sweet Herbed Carrots in Taste of Home February/March 2006, p56

Nutritional Facts

3/4 cup: 212 calories, 17g fat (11g saturated fat), 51mg cholesterol, 463mg sodium, 14g carbohydrate (9g sugars, 4g fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Sweet Herbed Carrots in Taste of Home February/March 2006, p56

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MY REVIEW
Armstras07 User ID: 8309866 264569
Reviewed Apr. 11, 2017

"Wow this is amazing loved the flavors. unfortunately my fresh carrots did not last long, so i used frozen. still tasted great i left out the water because of the frozen part."

MY REVIEW
blaux User ID: 5273952 62464
Reviewed Aug. 15, 2010

"I loved these! I'm always looking for good side dishes and I will definitely do these again!"

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