Sherri's Herbed Carrots

"My friend at work brought these to me to try when his wife made them because they are so good. I have to say I could eat these all day."
 
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photo by Outta Here photo by Outta Here
photo by Outta Here
photo by daisygrl64 photo by daisygrl64
photo by daisygrl64 photo by daisygrl64
Ready In:
35mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • Heat oven to 400.
  • pare carrots; cook in 1" water, covered about 8 minute.
  • Drain and arrange in 1 1/2 quart casserole dish and dot with butter.
  • Sprinkle with salt and pepper.
  • Crumble rosemary over top
  • Bake covered about 25 min or until tender.

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Reviews

  1. A nice way to dress up carrots. Love the rosemary flavor. Easy recipe to make. I used baby carrots, sliced in half length-wise. Made for Fall 2009 PAC.
     
  2. Oh my goodness, these are delicious!! Loved the carrot and rosemary taste. I used baby carrots and they were tender and yet had a good crunch. Even my picky daughter that doesn't care for carrots loved them. Thank You I will definitely make these again :) Made for PAC 09
     
  3. Very easy to make. It was very good.
     
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