The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens—let your imagination be your guide.—Sandra Corey, Caldwell, Idaho
Ingredients
- 1 pound fresh baby carrots, trimmed
- 1/4 cup butter, cubed
- 1 garlic clove, minced
- 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
- 1/4 teaspoon dried basil
- 1/8 teaspoon dried marjoram
- 1/8 teaspoon dried oregano
- 1/8 teaspoon dried rosemary, crushed
- 1/8 teaspoon dried thyme
Directions
- Preheat oven to 375°. Place carrots in a greased 1-1/2-qt. baking dish. In a microwave, melt butter; stir in garlic and herbs. Toss with carrots.
- Bake, covered, until carrots are tender, 50-60 minutes, stirring once.
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