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Herb-Buttered Baby Carrots Recipe

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This recipe for Herb-Buttered Baby Carrots is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh baby carrots, trimmed
¼ C. butter, cubed
1 garlic clove, minced
1½ tsp. minced fresh parsley or ½ tsp. dried parsley flakes
¼ tsp. dried basil
⅛ tsp. dried marjoram
⅛ tsp. dried oregano
⅛ tsp. dried rosemary, crushed
⅛ tsp. dried thyme
Directions:
Directions:
1. Preheat oven to F. Place carrots in a greased 1½ quart baking dish.
2. In the microwave or on the stovetop, melt butter; stir in garlic and herbs. Toss with carrots.
3. Bake, covered, until tender, 50-60 minutes, stirring once.

Yield: 4 servings
Per serving: 143 cal, 12 g fat, 31 mg chol, 180 mg sodium, 10 g carb, 5 g sugar, 2 g fiber, 1 g pro.
Personal Notes:
Personal Notes:
You can use the herb butter for everything from vegetables to roast chicken - let your imagination be your guide. These carrots are a very tasty side dish sure to be enjoyed!

 

 

 

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