Herb Carrots | Nut + Egg Free | Optional Dairy

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Carrot-3 What’s up everyone? Look we have a new template!!! How pretty is POAB looking now?? I think she’s got a whole new lease on life. I’ve got a few other things in store that are coming your way in regards to the site which I promise to keep you updated on — and then I’ll do a 101 post so you can see all the cools features and/or things I’ve added in :)  Don’t you just LOVE it when I have my off season?

And now for this really, really easy recipe! Carrots have always been one of my favorite things to eat. Side dish, part of a main dish, roasted, cooked, raw, you name it I like it. At weddings Carrot sticks are always the first thing I hit up when there are left over veggies at Cocktail Hour {well — next to cherry tomatoes of course, those little suckers are yummy!}… And when I was a kid we’d have boiled carrots as almost like a treat side dish {odd, I know}. And seriously, that was my favorite. Because it always meant the rest of dinner was going to be extra yummy! So I had to create a recipe that honored that memory — so I give you, Herb Carrots! 

Did I mention I boiled these? Now I know most you guys are thinking “boiling, really? that’s so last year”. And yeah, it is — BUT when you need a cheap side dish ASAP that doesn’t need to be babysat the whole time, you’re going to thank me for this one. I’m now making this at least weekly and the peanut gallery {A.K.A Mr. POAB} is very happy. My favorite part of these is the lemon juice and cumin — no idea why but that’s the best combination with carrots. So try these out tonight and I promise you’ll have a happy tummy!

Herb Carrots | Nut + Egg Free | Optional Dairy
Prep time
Cook time
Total time
Recipe type: Side Dish
Serves: 2-3
  • 1 bag of baby carrots
  • fat of choice {butter, ghee, bacon fat, coconut oil, etc}
  • ½ tsp of dried thyme + basil {or your two favorite herbs}
  • 1 tsp. cumin
  • Salt + Pepper
  • Lemon Juice {about half a lemon's worth}
  1. Get a pot fill it about half way with water and add your carrots in. Half cover the pot with the lid and allow the carrots to cook on a low boil. It should take about 20 minutes. If you want them to cook faster just up your heat and if you want them to take their sweet time just put them on medium low and they'll be ready whenever you are!
  2. When they're done to your liking {normally fork tender with still a little bit of a "bite" to them}, drain them and add in your herbs, cumin, salt + pepper, and about a tablespoon of your favorite fat. Mix it all together and then squeeze on some lemon juice, mix it up again.
  3. Taste the carrots -- at this point I always find I need more lemon juice, but add more of whatever you need.
  4. Serve + Enjoy!

Happy Wednesday!


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