7 Minute Steamed Carrots With Herbs Recipes

ROASTED CARROTS WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
• Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.

SWEET HERBED CARROTS

Steps:

• 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.

HERB BRAISED CARROTS

Steps:

• Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
• Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
• Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.

PAPRIKA HERB ROASTED CARROTS RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200ºC).
• Trim the carrots, then slice on the diagonal into ½ inch thick coins.
• Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
• Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
• Enjoy!

CARROTS WITH FRESH HERBS

Steps:

• Wash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large.
• Heat the olive oil in a large 12-inch skillet over medium-high heat. Arrange the carrots in the pan in a single layer. Sprinkle with chopped onion, kosher salt, and freshly ground pepper.
• Reduce heat to medium-low. Cover and cook for 15 minutes. Turn the carrots and continue cooking for about 15 minutes longer, or until fork-tender. The liquid should have cooked off and the carrots should be showing some caramelization at the end of the cooking time.
• Sprinkle the ​carrots with the fresh herbs. Squeeze 2 of the orange wedges over the carrots.
• Toss to coat thoroughly and serve with remaining orange wedges.

7 MINUTE STEAMED CARROTS WITH HERBS

Steps:

• Put baby carrots in medium or large Ziploc steamer bag. Microwave for 6 minutes. Carefully open bag (the steam is very HOT!) and add the butter sprays, seasoning mix and cheese. Close the bag and shake well to combine. Serve!

CARROTS SEASONED WITH HERBS

Steps:

• In a mini food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or ramekins.

HERBED CARROTS

Steps:

• Steam/boil carrots until fork-tender; drain.
• Return hot drained carrots to pot.
• Add all remeining ingredients and gently toss.
• Cook on medium-low heat for about 5 minutes or until carrots are sort of glazed.