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- 1 lb baby carrots, peeled - 4 tablespoons unsalted butter - 4 cloves fresh garlic, finely minced - 1 tablespoon fresh thyme leaves, chopped - 1 tablespoon fresh parsley, roughly chopped - Zest of 1 lemon - 1 teaspoon honey - Salt and freshly cracked black pepper, to taste - Variations in carrot types In this recipe, I focus on fresh baby carrots. They are sweet and tender. If you want to use larger carrots, just slice them into sticks. This lets them cook evenly. Unsalted butter is the star of the show. It gives the dish a rich taste. I love using fresh garlic. It adds a nice kick. Make sure to mince it finely to spread the flavor well. Herbs bring life to the dish. Fresh thyme gives a lovely earthy taste. Fresh parsley adds a bright note. Don’t forget the lemon zest. It lifts the flavors and adds zing. Add honey for a hint of sweetness. Adjust salt and pepper to your liking. You can also choose different carrot types. Rainbow or heirloom carrots can add color and fun to your plate. These ingredients come together to create a simple yet delicious side. You’ll want to serve them at every meal! {{ingredient_image_2}} Start by rinsing the baby carrots under cold water. This removes any dirt. Next, peel them to keep the taste fresh and clean. If you choose larger carrots, cut them into sticks. Aim for uniform sizes to help them cook evenly. Fill a large pot with water and add a pinch of salt. This enhances the flavor. Bring the water to a boil. Once boiling, add the baby carrots carefully. Cook them for about 5-7 minutes. They should be tender but still have a slight crunch. Check them with a fork to see if they’re done. After cooking, drain the carrots in a colander. While the carrots boil, grab a large skillet. Set it on medium heat and add the unsalted butter. Let it melt slowly; this keeps it smooth. Once melted, add the finely minced garlic. Sauté for 1-2 minutes until it smells good and turns golden. Be careful not to burn the garlic, as it can taste bitter. After the garlic is ready, add the drained carrots to the skillet. Use a spatula or tongs to toss the carrots in the garlic butter. Make sure they get even coverage. Next, sprinkle in the fresh thyme leaves and chopped parsley. Drizzle honey over the carrots and add salt and pepper to taste. Mix everything well for a truly delightful flavor. Finally, add the lemon zest to brighten up the dish. Keep the heat at medium and sauté the carrots for another 2-3 minutes. Stir them occasionally to ensure even cooking. Once they are well-coated and warm, take the skillet off the heat. Transfer the carrots to a serving dish. Serve them warm for the best taste. Enjoy the vibrant colors and flavors! - Avoiding burnt garlic: Keep the heat on medium. As soon as the garlic starts to smell good, it's time to move to the next step. Burnt garlic tastes bitter and ruins the dish. - Infusing butter with herbs: Add herbs like thyme and parsley early. This allows their flavors to blend nicely with the butter. The longer they cook, the more flavor they release. - Ensuring even cooking: Cut larger carrots into uniform sticks. This helps them cook evenly. If they are all the same size, they will finish cooking at the same time. - Testing carrot doneness: Use a fork to test the carrots. They should be tender but still have a slight crunch. This gives them the perfect texture. - Garnishing ideas: Top the finished carrots with extra herbs or lemon zest. This adds color and freshness. It makes the dish look more appealing. - Dish serving suggestions: Serve the carrots in a shallow bowl. This allows the garlic butter to pool at the bottom. It keeps the carrots warm and adds a lovely shine. Pro Tips Use Fresh Herbs: Fresh herbs make all the difference in flavor. If possible, use just-picked thyme and parsley for a vibrant taste. Don't Overcook Carrots: Keep an eye on the boiling time. You want the carrots tender but with a slight crunch for the best texture. Adjust Sweetness: Depending on your taste, feel free to adjust the honey. A little more can enhance the caramelization of the carrots. Garnish for Presentation: For a beautiful presentation, garnish with additional herbs and a sprinkle of lemon zest right before serving. {{image_4}} You can use different types of carrots to change the look and taste. Rainbow carrots add fun colors. Heirloom carrots have unique flavors. Just adjust the cooking times if you use larger carrots. Slice them into sticks for even cooking. Want to mix it up? Try adding spices like cumin or paprika. These spices bring warmth and depth. You can also use fresh herbs like dill or basil. Each herb gives a new twist to the dish. Experiment with your favorites! Making this dish vegan is easy. Swap the butter for olive oil. It keeps the flavor but is plant-based. You can also use plant-based butter for a similar taste. This way, everyone can enjoy the dish without worry. To keep your garlic butter herbed carrots fresh, store them in the fridge. Place them in an airtight container. This helps to prevent moisture loss and keeps the flavors intact. You can also use a glass container for better food safety. - Refrigeration tips: - Ensure carrots cool before storing. - Use within 3 to 4 days for best taste. When it's time to enjoy your leftovers, reheating is key. You want to keep that tender texture. Here are two methods you can use: - Microwave: - Place carrots in a microwave-safe dish. - Heat for 1 to 2 minutes, stirring halfway through. - Stovetop: - Heat a skillet over medium heat. - Add a splash of water or a bit of butter. - Cook for about 3 to 5 minutes, stirring often. If you have extra carrots, freezing is a great option. They can last for months in the freezer. Here’s how to do it right: - Freezing prepared garlic butter herbed carrots: - Allow them to cool completely. - Place in a freezer-safe bag or container, removing as much air as possible. - Thawing and best practices for re-cooking: - Thaw in the fridge overnight or use the microwave. - Reheat on the stovetop for best texture. Yes, you can use regular carrots. Just cut them into uniform sticks. This way, they will cook evenly. Aim for pieces about the same size as baby carrots. This helps them become tender, just like baby carrots. To make garlic butter herbed carrots vegan, swap butter for a plant-based version. You can use olive oil or coconut oil. For honey, you can use maple syrup or agave nectar. These substitutions keep the dish tasty while fitting a vegan diet. These carrots pair well with many dishes. Serve them alongside grilled chicken or fish for protein. They also go great with rice or quinoa for a balanced meal. Add a fresh salad to round out your plate. You can store leftovers in the fridge for up to four days. Keep them in an airtight container. For longer storage, freeze them for up to three months. Just remember to thaw them before reheating for best results. In this blog post, we explored making garlic butter herbed carrots. We covered ingredients, including baby carrots, garlic, and fresh herbs. The step-by-step instructions guide you from prep to serving. I shared tips for enhancing flavor and ways to make variations. Finally, we discussed storage options for leftovers. Enjoy making this dish your own! Simple ingredients and methods make it easy to impress anyone. The delicious results will surely delight at any table. Happy cooking!

Garlic Butter Herbed Carrots

A delightful side dish featuring tender baby carrots sautéed in garlic butter with fresh herbs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 120 kcal

Ingredients
  

  • 1 lb baby carrots, peeled
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, finely minced
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon fresh parsley, roughly chopped
  • 1 teaspoon honey
  • to taste salt and freshly cracked black pepper
  • 1 zest lemon

Instructions
 

  • Preparation: Begin by rinsing the baby carrots under cold water and peeling them. If opting for larger carrots, slice them into uniform sticks to ensure they cook evenly.
  • Boil Carrots: Fill a large pot with water and add a generous pinch of salt to create a briny flavor. Bring the water to a vigorous boil. Once boiling, carefully add the baby carrots. Cook for approximately 5-7 minutes, or until they become tender yet still retain a slight crunch. Drain the carrots in a colander and set them aside.
  • Make Garlic Butter: While the carrots are boiling, choose a large skillet and set it over medium heat. Add the unsalted butter and allow it to melt slowly. Once melted, introduce the minced garlic into the skillet. Sauté the garlic for 1-2 minutes until it becomes fragrant and lightly golden, taking care not to let it burn as this can impart a bitter flavor.
  • Combine Ingredients: Once the garlic is ready, add the drained carrots to the skillet with the garlic butter. Using a spatula or tongs, gently toss the carrots to ensure they are evenly coated in the luscious garlic butter.
  • Add Herbs and Seasoning: Sprinkle in the fresh thyme leaves and chopped parsley. Drizzle the honey over the carrots, and season with salt and freshly cracked black pepper to taste. Stir everything together to mix well, allowing the flavors to meld. Finally, add the lemon zest for a refreshing burst of flavor.
  • Sauté: Keep the heat at medium and continue to sauté the carrots in the garlic butter concoction for an additional 2-3 minutes. Stir occasionally to promote even cooking and a glossy finish.
  • Serve: Once the carrots are well-coated and warmed through, remove the skillet from the heat. Transfer the beautifully glazed carrots to a serving dish, and enjoy immediately while they are warm and aromatic.

Notes

For an elegant touch, serve in a shallow bowl, garnishing with additional fresh herbs and lemon zest.
Keyword carrots, garlic butter, herbs, vegetable side