Thyme and Rosemary Carrots
Flavorful rosemary carrots go with just about any entree. If you don't have fresh herbs on hand, feel free to use dried. —Jolene Martinelli, Fremont, New Hampshire
Total TimePrep/Total Time: 10 min.
- 2 cups frozen sliced carrots
- 1/4 cup butter, softened
- 1/2 teaspoon minced fresh thyme
- 1/2 teaspoon minced fresh rosemary
- 1/8 teaspoon salt
- Prepare carrots according to package directions. Meanwhile, combine remaining ingredients. Drain carrots; top with herb butter.
Nutrition Facts1/2 cup: 129 calories, 12g fat (7g saturated fat), 31mg cholesterol, 134mg sodium, 6g carbohydrate (3g sugars, 2g fiber), 1g protein.
Originally published as Rosemary and Thyme Carrots in Taste of Home October/November 2019