Total Time
20mins
Prep 10 mins
Cook 10 mins

This is an easy side dish. It uses dried herbs but if you have fresh, just use twice the amount.

Ingredients Nutrition

Directions

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

Reviews

(6)
Most Helpful

I loved this. Made a few changes - used half the butter called for, subbed a little apple cider and balsamic vinegar mix for the sherry (I don't generally cook with alcohol or have it on hand). The carrots were wonderful! I made only a half pound, I wish I would have made more!! Yum thank you for an easy way to fix carrots. I make them ALL the time, this will be a great change..

Mama Wendy December 31, 2009

BEST CARROT RECIPE EVER! My friend who doesn't like cooked carrots even liked them! I used wine, instead of sherry, and didn't measure (whoops!). The combo of the thyme and rosemary were wonderful on the carrots. Don't make the mistake I made - and try to cook the carrots in the pan without first microwaving or steaming etc unless you like your carrots very very firm. Thanks!

Gidget265 January 03, 2009

I wanted a super quick dinner so I cheated a bit with these. I used tinned sliced carrots & did the sauce in the microwave. Because it was microwaved the sauce didn't really glaze but it tasted yummy nevertheless. I used dried thyme & fresh rosemary, a keeper, thanks!

**Mandy** December 19, 2007

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