Prep 10 mins
Cook 10 mins
- 5 large carrots, cut in julienne strips
- 2 tablespoons butter
- 1 tablespoon sugar
- 1 teaspoon seasoning salt
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon oregano
- 1⁄4 teaspoon basil
- 1⁄8 teaspoon thyme
- 1⁄8 teaspoon paprika
- Cook carrot sticks in enough water to cover for about 10 minutes.
- Add butter and spices; toss until coated well.
Good carrots Inez. We used a mix of garlic salt and seasoned pepper to make up for our lack of seasoned salt, and really enjoyed the taste. Thanks for a nice easy recipe.
MMMMM. Nice change from the plain buttered carrots. I did however reduce the spicing in half as I found the carrots were a little overly coated with spices. Very good will definately be making them again.
Loved this one, even though it seemed a bit too salty. Next time I'll salt this "to taste". I used the specified amounts of all the herbs and spices, except paprika, which I omitted. I also used black pepper, and sliced the carrots, since I'm too laze for a julienne! I'll definitely make "Spicy Carrot DISCS" again :-)