Carrots with Rosemary and Thyme

s carrots with rosemary and thymeAre you like me?

Have you so overindulged yourself over the past 2 weeks, that the idea of another cookie or rich whatever-it-is seems just too much?

Not that the holidays weren’t magnificent, because they definitely were. Friends, family, food, gifts, food, good times, togetherness, food. All wonderful in their abundance. But – enough, already.

I need some veggies. Since we are in the middle of big winter storm, the garden is, of course, out of the question. So rummaging in the fridge, I find… carrots! Hmmmm – something with carrots…

But not too healthy, because if I want to be very very healthy, I will just go eat a raw carrot, you know? I’m looking for something that will be kind of bridge between the decadence of the past couple weeks and any New Year’s resolutions I may have considered making. So, how about Carrots with Rosemary and Thyme?

These carrots are not from the garden, but most of the other ingredients are: we are still enjoying shallots from the garden, and I have a few fresh herbs I salvaged from the pots out front. We, so far, haven’t really tried any long-term solutions for storing carrots through the cold months. They are so cheap in the store all winter, that I can’t feel very bad about buying them. We are kicking around ideas for a root cellar, but so far, that is all we have – ideas.

I used a mandoline for slicing these – a gift from my daughter some years ago that I wasn’t sure I would ever find useful. I just bought my third one, because I have found it to be so useful that when one becomes dull, I can’t live without it. It makes short work of a pile of carrots, but you can use a nice sharp knife if you prefer.madoline slicer with carrotsThe mandoline makes sure that you get nice, thin slices though, and for me, that means no blanching or pre-cooking, when I am making just a pound of carrots for the two of us. If you are going to double the recipe, or you know you’ll be in a rush later on, you can blanch the carrots in boiling, salted water for about 3 minutes, and then rinse in cold water and shake dry. carrots in saute panYou will be done with this fast dish practically before you get started!

Carrots with Rosemary and Thyme
Recipe type: Vegetables - Side Dishes
Serves: 2 - 3
Prep time: 
Cook time: 
Total time: 
  • 1 pound of carrots, peeled and sliced into ¼ inch slices
  • 1 tablespoon olive oil
  • 1-2 teaspoons butter
  • 2 good-sized shallots, chopped finely [3 tablespoons]
  • 2 teaspoons fresh, minced rosemary
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon sherry vinegar
  1. Add the olive oil and butter to a wide saute pan, and heat until butter melts.
  2. Have the heat at medium, and add the carrots.
  3. Saute the carrots, stirring about every minute for about 5 minutes.
  4. Add the shallot and rosemary, and saute another 3 minutes, stirring every minute or so.
  5. Add the thyme and saute another 2 minutes.
  6. Add the sherry vinegar, and cook until it is pretty much evaporated.
  7. Serve immediately.

There you go- a lovely side dish that would grace any meal with some fresh bright flavor!bowl of carrots with rosemary and thyme

22 thoughts on “Carrots with Rosemary and Thyme

  1. Pingback: My Favorite Thanksgiving Recipes - The Creekside Cook

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