Herbed Baby Carrots | Midwest Living

Herbed Baby Carrots

Herbed Baby Carrots

Login to rate this recipe.
  • Makes: 8 servings
  • Start to Finish 20 mins

Login to save this recipe


  • 1 1/2 pounds tiny whole carrots
  • 1/4 cup butter or margarine
  • 1 1/2 teaspoons snipped fresh tarragon or 1/2 teaspoon dried tarragon, crushed
  • 1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon salt
  • Dash freshly ground pepper


  1. In a large saucepan, cook carrots, covered, in a small amount of boiling water for 15 to 20 minutes or until crisp-tender. Drain.
  2. Meanwhile, in a small saucepan, heat the remaining ingredients until butter is melted. Pour over carrots. Toss gently. Makes 8 side-dish servings.


  • To Use Your Microwave In a microwave-safe 2-quart casserole, microcook carrots, covered, in 3 tablespoons water on 100 percent power (high) for 10 to 12 minutes or until carrots are just tender, stirring twice. In a microwave-safe 1-cup measuring cup, microcook the remaining ingredients on high for 1 minute or until melted. Continue as directed.

Add Your Comment