Best 11 Herbed Corn And Carrots Recipes
Herbed Corn and Carrots is a classic, home-style recipe that offers a delicious and colorful dish that can be enjoyed as a side for any type of entrée. It is a great way to get your daily dose of essential vitamins and incorporate more vegetables into your diet. The combination of sweet corn, tender carrots, and aromatic herbs create a captivating dish bursting with flavor. With its simple preparation and versatility, Herbed Corn and Carrots is sure to become a family favorite.
Let's cook with our recipes!
HERBED CORN AND CARROTS
Bail, parsley and onion salt dress up this simple veggie medley in moments. It has so much flavor, you'd never guess it could be that easy! -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, combine the corn, carrot and water. Cover and microwave on high for 6-8 minutes or until vegetables are tender. Drain. Add butter and seasonings, stirring until butter is melted.
Nutrition Facts : Calories 184 calories, Fat 9g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 303mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
ROASTED CARROTS WITH HERBS
What makes these carrots tasty is something to sing about: parsley, sage, rosemary and thyme.
Provided by Food Network Kitchen
Time 1h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top.
- Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.
HERBED CORN AND COUSCOUS
Categories Side Quick & Easy High Fiber Corn Chive Couscous Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a small heavy saucepan cook the corn in the butter over moderately high heat, stirring, for 1 minute, add the broth, and bring the liquid to a boil. Stir in the couscous, remove the pan from the heat, and let the mixture stand, covered, for 5 minutes. Stir in the chives and salt and pepper to taste.
HERBED CORN
A pleasant blend of herbs dresses up this buttery, fresh-flavored corn dish that's part of "all the trimmings" for our Thanksgiving meal. I also serve it frequently throughout the year and take a bowl along to carry-in dinners. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine corn and water. Bring to a boil. Reduce heat; cover and simmer until corn is tender, 3-4 minutes. Drain; stir in the remaining ingredients.
Nutrition Facts : Calories 212 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 476mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.
BUTTERED CORN AND CARROTS
Make and share this Buttered Corn and Carrots recipe from Food.com.
Provided by Pibs2757
Categories Corn
Time 8m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a frying pan, melt butter in medium heat.
- Add the carrot cubes and cook for 1-2 minutes.
- Add onion, corn, salt and pepper. Cook for another 2 minutes.
Nutrition Facts : Calories 308.4, Fat 13.8, SaturatedFat 7.7, Cholesterol 30.5, Sodium 819, Carbohydrate 47.6, Fiber 5.8, Sugar 8.2, Protein 6.5
HERBED CORN FOR A CROWD
This is adapted from a Taste of Home recipe. I made this one year for Thanksgiving, and it quickly became a special request for every Thanksgiving and Christmas dinner.
Provided by Ginny Sue
Categories Corn
Time 20m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Combine corn and water in a large saucepan and bring to a boil.
- Reduce heat, cover and simmer until corn is tender, about 5 to 6 minutes.
- Drain; stir in the remaining ingredients.
GRILLED HERBED CORN ON THE COB
My husband didn't like corn on the cob until he had this recipe!
Provided by knmennenga
Categories Side Dish Vegetables Corn
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Soak corn in water for 15 minutes. Drain and place each corn on the cob on an individual piece of aluminum foil, large enough to wrap around the corn.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix butter, thyme, parsley, rosemary, basil, sugar, and salt together in a bowl until evenly mixed; rub onto each corn on the cob. Wrap foil around the seasoned corn.
- Grill corn on the preheated grill, turning often, until tender, about 15 minutes.
Nutrition Facts : Calories 182.3 calories, Carbohydrate 17.9 g, Cholesterol 30.5 mg, Fat 12.6 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 7.5 g, Sodium 483 mg, Sugar 3.6 g
HERB BRAISED CARROTS
Quick and delicious way to dress up carrots. The different spices create a unique flavor while the butter and broth help soften the carrots to perfection.
Provided by Shyla Lane
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat butter in a large pan over medium heat until completely melted. Add carrots and shallot to pan; cook and stir until the carrots are coated in butter and shallots are slightly soft, about 5 minutes.
- Stir vegetable stock, thyme, ground nutmeg, and ground sumac into the carrots; cover pan, reduce heat to low, and cook and stir until most of the liquid has disappeared, about 15 minutes.
- Remove pan from heat and garnish carrots with rosemary, sage, salt, and white pepper.
Nutrition Facts : Calories 76.7 calories, Carbohydrate 11.8 g, Cholesterol 7.6 mg, Fat 3.2 g, Fiber 3.6 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 117.6 mg, Sugar 5.8 g
PAPRIKA HERB ROASTED CARROTS RECIPE BY TASTY
Here's what you need: carrots, oil, Chopped fresh parsley, paprika, salt, pepper
Provided by Merle O'Neal
Categories Snacks
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400°F (200ºC).
- Trim the carrots, then slice on the diagonal into ½ inch thick coins.
- Transfer the carrots to a baking sheet and add the oil, parsley, paprika, salt, and pepper. Toss to coat.
- Bake for 20-25 minutes, until the carrots are tender. Let cool for 5 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 82 calories, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 0 grams, Sugar 1 gram
HERBED CORN ON THE COB
Provided by Maggie Ruggiero
Categories Dairy Herb Vegetable Side Steam Low Fat Vegetarian Quick & Easy Low Cal Low Sodium Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Shuck corn, leaving husks attached at base. Discard corn silk. Spread about 3/4 tablespoon butter over each cob, then lay 3 thyme sprigs against each cob, pressing them gently into butter. Pull husks back up over corn. Remove 3 pieces of husk and tear into 12 strips total. Tie top of each husk closed with a strip, then let stand 1 hour (for flavors to develop).
- Bring 1 inch of water to a boil in pot (see cooks' note, below), then stand 4 to 6 ears of corn in pot (depending on size of pot), tied ends up, and steam, covered, moving outer ears to inside once with tongs, until crisp-tender, about 6 minutes. Steam remaining corn, in batches if necessary, in same manner, adding water as necessary. Serve with salt and additional butter on the side.
OVEN-STEAMED HERBED CORN
This unusual (and easy) method for cooking corn on the cob gets rid of the big pots of boiling water. Just before serving, brush with seasoned butter.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Place corn in ungreased 13x9-inch (3-quart) glass baking dish. Add water until 1/2 inch deep. Cover dish tightly with foil; bake 30 minutes.
- Meanwhile, in small bowl, mix parsley, butter and seasoned salt.
- Drain water from corn. Pour butter mixture over corn. Turn corn to coat with butter mixture before serving.
Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 2 g, TransFat 0 g
Tips:
- Prep your veggies right: Before you start cooking, make sure your corn and carrots are prepped properly. Shuck the corn and remove the silk, then cut the kernels off the cob. Peel and chop the carrots into bite-sized pieces.
- Use fresh herbs: Fresh herbs add a burst of flavor to this dish. If you can, use freshly chopped parsley, thyme, and rosemary. If you don't have fresh herbs on hand, you can use dried herbs, but be sure to use less, as they can be more concentrated.
- Don't overcrowd the pan: When you're cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly. If you need to cook them in batches, that's fine. Just be sure to adjust the cooking time accordingly.
- Season to taste: Once the vegetables are cooked, season them to taste with salt and pepper. You can also add a squeeze of lemon juice or a dollop of butter, if desired.
Conclusion:
This herbed corn and carrots recipe is a simple but delicious side dish that's perfect for any occasion. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy vegetable dish, give this recipe a try. You won't be disappointed!
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