This easy herbed rainbow carrots dish (organic, of course) was a big hit with company the other night. It’s so simple! Rainbow carrots are bit more earthy-tasting and they make such a pretty presentation.
This is one of those easy recipes where you really just eyeball how much seasoning you use, depending on your taste. But here are the basics:
Herbed Rainbow Carrots
A bunch or two of rainbow carrots
2 Tablespoons unsalted butter
Quarter cup of cooking sherry
2 Tablespoons brown sugar
Rosemary & thyme to taste (I used just a little dried, but a smaller amount of fresh works, too. You just don’t want them to overpower the dish. You can also leave them out, entirely)
Cut the carrots in the diagonal, two inch pieces so they cook more quickly. If your yellow carrots are fat at the head like the one above, slice down the middle, too.
Steam the carrots until tender. You can do this ahead and refrigerate them, and add the seasonings when you reheat just before serving.
Heat the butter in a skillet. Add the sherry, sugar and seasons and meld the mixture. Pour the carrots in and toss till coated and warmed.
Serve and wait for the compliments!
This easy herbed carrots recipe is a great holiday dish but easy for every day, too. A small serving is more than enough as a side dish, since it’s such a sweet treat.