Herbed Carrots

by Cate on July 31, 2007

Usually when I make carrots, they’re roasted. It’s a super simple way to make them, and produces a tender, sweet bite every time. Recently, when flipping through a copy of Paula Deen’s magazine though, I spied a recipe for her Herbed Carrots and decided to give it a whirl.

A really simple process, I was quite surprised as to how quickly they lost their crunch and turned into a tender, buttery morsel. Next time, I’d cut back on the butter just a smidge, but I’d definitely make them again, and they were perfect with the Roast Chicken and potatoes I served. What’s more, it’s the perfect contribution for Kalyn’s Kitchen’s Weekend Herb Blogging, which is being hosted by Kalyn herself this weekend.

Herbed Carrots
Recipe courtesy of Paula Deen

2 tablespoons butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
2 teaspoons minced garlic
2 large carrots, sliced to 1/4-inch thickness
1/4 teaspoon salt
1/8 teaspoon ground black pepper

In a small skillet, heat butter and olive oil over medium heat until butter is melted. Add thyme and garlic and cook for 1 minute. Add carrots, salt and pepper and cook for 3-4 minutes or until carrots are crisp tender. Garnish with fresh thyme sprigs, if desired.

Yield: 2 servings

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{ 11 comments… read them below or add one }

Kalyn July 31, 2007 at 3:13 am

Nice photo of the carrots. I think this sounds just delicious; love thyme with carrots.

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Anonymous July 31, 2007 at 12:23 pm

Happy Birthday Cate / Enjoy your special day. I finished the the Blue chese dip you made the other night. It’s a keeper.

The neighbor husband

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Anonymous July 31, 2007 at 2:17 pm

HAPPY BIRTHDAY!!!!!!

The Neighbors (Wife)

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Alanna July 31, 2007 at 3:13 pm

Happy Birthday, Cate ~ I see someone else has beaten me to it!

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Hillary July 31, 2007 at 6:43 pm

These carrots looks quite amazing! Do you have to use that much butter though? Or can you just use olive oil? Oh, and I see it is your birthday – happy happy, and many more!

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Cate July 31, 2007 at 6:46 pm

Kalyn – thank you!

The Neighbors and Alanna – thanks much. :)

Hillary – I made it again with half the butter and it was just fine. Would probably be equally good with half the butter and omitting the olive oil entirely too.

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Claire July 31, 2007 at 11:05 pm

Yum! My mom used to make carrots called copper carrots and they were sweet…with brown sugar. You’d think that kids would like that but my brother and I hated them!!! THESE carrots look great!

HAPPY BIRTHDAY, BTW!

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the chocolate lady ??? ??????? August 1, 2007 at 12:54 am

I agree that thyme is a great match for carrots–even in carrot cake.

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Kenny August 6, 2007 at 2:41 am

Happy birthday! I’ll have to try this recipe out on the yellow, red, and purple heirloom carrots that I have growing in the garden.

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Maria Helene Schlösser August 7, 2007 at 7:54 am

Never thought of that combination. Will give it a try. Best wishes to you!!

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katiez August 8, 2007 at 7:48 pm

Love the carrots! I like them every way but always happy to find something new!

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