Herbed Carrots

  • Yield: 6 servings


1tablespoon olive oil
1pound fresh baby carrots
1/4cup orange juice
Black pepper to taste (freshly ground preferred)
1teaspoon dried thyme leaves
1teaspoon dried rosemary


  1. In a large skillet, heat the oil and place carrots closely together in pan in a single layer. Pour orange juice over carrots and sprinkle with ground pepper. Cover and cook over medium-low heat, turning once halfway through, for 30 minutes or until fork-tender. When carrots are tender, sprinkle with thyme and rosemary. Toss well and serve hot.

Nutritional Info *per serving

  • Calories 53
  • Fat 3g
  • Saturated Fat 0g
  • Cholesterol 0mg
  • Sodium 27mg
  • Carbohydrate 7g
  • Fiber 1g
  • Protein 1g