Tested till perfect Herbed Carrots
Herbed Carrots
Photography by Matthew Kimura

Herbed Carrots

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Ktichen

Source: Canadian Living Magazine: November 2007

Recipe5 out of 5 based on 5 ratings.
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  • 8 8carrotcarrots, (about 1-1/2 lb/750 g)
  • 3/4 cup 3/4cupsodium-reduced chicken stock
  • 1 tsp 1tspgrated lemon rind
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 2 tbsp 2tbspchopped fresh oregano or dill
  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbsplemon juice
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Peel and diagonally slice carrots about 3/4 inch (2 cm) thick.

In saucepan, bring stock, lemon rind, salt and pepper to boil. Add carrots; cover and cook over medium heat until almost tender, about 5 minutes.

Uncover and cook over medium-high heat, stirring often, until almost no liquid remains, about 3 minutes. Remove from heat. Stir in oregano, butter and lemon juice.

Additional information : Variation
Honey Nut Carrots: Substitute 2 tbsp (25 mL) liquid honey and 1/4 tsp (1 mL) ground nutmeg for the lemon rind. Substitute 1/4 cup (50 mL) sliced toasted almonds for the oregano and lemon juice.

Nutritional Information Per serving: about

cal 110 pro 2g total fat 6g sat. fat 4g
carb 14g fibre 4g chol 15mg sodium 384mg

% RDI:

calcium 6 iron 6 vit A 260 vit C 17
folate 11
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