Carrots with Rosemary and Thyme
Prep time
Cook time
Total time
Recipe type: Vegetables - Side Dishes
Serves: 2 - 3
  • 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.
Recipe by The Creekside Cook at