Glazed Carrots with Herb Butter
I used dried lemon pepper and it was very good.
- Preparing Time: 10 minutes
- Total Time: 1 hour and 10 minutes
- Served Person: 6
side dish
vegetables
saute
kid friendly
meatless
carrots
american
summer
buttery
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- salt & pepper to taste
- 3 tbsp. butter
- 2 pounds baby carrots
- 2 tbsp. *fresh herbs or 2 teaspoons dried herbs
- Carbohydrate 12.3728666666667 g
- Cholesterol 242.95 mg
- Fat 91.8484333333333 g
- Fiber 4.33066680908203 g
- Protein 1.91623333333333 g
- Saturated Fat 58.0801866666667 g
- Serving Size 1 1 Serving (262g)
- Sodium 793.198666666667 mg
- Sugar 8.04219985758463 g
- Trans Fat 6.46840666666667 g
- Calories 862 calories
Place the carrots in a 12" saute pan and just cover with water. Add the butter, cover and bring to the boil. Reduce heat, and cook 15 minutes or until crisp tender. Remove the cover and boil down on high heat until the liquid has reduced and the carrots are glazed. Watch them carefully to prevent burning. Add the chopped herbs and season with salt and pepper. If they seem dry, add a little more butter. *Lemon balm, lemon pepper, thyme, oregano, or mint work well.
