Carrots With Fresh Herbs

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/28/22
Glazed carrots with herbs

Joff Lee / Photolibrary / Getty Images

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 6 servings
Nutrition Facts (per serving)
118 Calories
5g Fat
19g Carbs
2g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 118
% Daily Value*
Total Fat 5g 6%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 187mg 8%
Total Carbohydrate 19g 7%
Dietary Fiber 6g 21%
Total Sugars 9g
Protein 2g
Vitamin C 25mg 127%
Calcium 67mg 5%
Iron 1mg 5%
Potassium 457mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This carrot dish is easy to prepare and cook with the addition of onions, herbs, and a splash of fresh orange juice. The fresh herbs add color and flavor to the carrots along with the orange juice. One person wrote that she successfully replaced the orange juice with orange marmalade. 

The carrots make a nice side dish for Sunday dinner or a special holiday meal. Add toasted sliced or slivered almonds or shredded or grated Parmesan cheese to the carrots just before serving.

Ingredients

  • 2 pounds carrots

  • 2 tablespoons olive oil

  • 1/2 cup coarsely chopped onions, or shallots

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon coarsely chopped fresh thyme

  • 1 tablespoon finely chopped fresh rosemary

  • 1 large orange, cut into 8 wedges

Steps to Make It

  1. Wash, peel, and trim the carrots and then cut them in half crosswise. Halve the carrots lengthwise if they are quite large. 

  2. 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.

  3. 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.

  4. Sprinkle the ​carrots with the fresh herbs. Squeeze 2 of the orange wedges over the carrots. 

  5. Toss to coat thoroughly and serve with remaining orange wedges.

Recipe Variations

  • There are many complementary herbs that may be substituted or used along with the thyme and rosemary. Some possibilities include chives, parsley, chervil, and mint.
  • Garnish with pine nuts or toasted slivered or sliced almonds.

 

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