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.


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


Anonymous July 31, 2007 at 2:17 pm


The Neighbors (Wife)


Alanna July 31, 2007 at 3:13 pm

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


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!


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.


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!



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

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


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.


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

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


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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