These Carrots with Herbes de Provence are another favorite recipe of ours when preparing cooked carrots, and an easy way to add a touch of elegance to any dinner!
Herbes de Provence is a mix of dried herbs common to the Provence region of France – and it is a truly wonderful with fish, meats and vegetables, as well as sauces and even sprinkled on pizza! You can find Herbes de Provence blends in just about any spice aisle at the store or online, and it is typically a mix of dried thyme, basil, savory, lavender and fennel. (Different brands may vary the combination of herbs in their blend.)
In addition to the Herbes de Provence, we also flavored the carrots with lemon, additional fennel seeds, salt and pepper. Then – just before serving – a splash of vermouth or white wine adds a flavorful glisten to these gorgeous carrots.
Like this recipe, we used the same gourmet baby carrots that we found at our local club store in today’s Carrots with Herbes de Provence. But really – this recipe works equally as well with slices of the bulk carrots you’ll find at any supermarket. Cut the carrots diagonally, on the bias like we did here, for an equally impressive presentation. Enjoy!Print
- 1½ quarts of water in a 3 quart pot or sauce pan
- 1 teaspoon kosher salt
- 1 lemon
- 2 pounds baby carrots
- 2 tablespoon extra virgin olive oil
- 1 teaspoon Herbes de Provence
- ½ teaspoon fennel seeds
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup vermouth or a dry white wine
- Squeeze the lemon into the water and then place the squeezed lemon into the water as well. Add the 1 teaspoon of salt and bring to a boil.
- Place carrots into the boiling salted lemon water and cook for twelve minutes then drain.
- Place a large skillet or sauté pan over medium high heat and add the oil. Once hot, add carrots, Herbes de Provence, fennel, salt and pepper and brown slightly for about five minutes.
- Add the vermouth and once evaporated, transfer carrots to a serving dish and enjoy.
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