Herbed Carrots

Kitchen Tested
  • Yield 6 servings

Sweet, beta carotene-rich carrots star in this quick-and-easy side dish.


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



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