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Carrots with Herbes de Provence

Yield: 4-6 servings 1x
Prep: 5 minsCook: 20 minsTotal: 25 minutes


  • 1 1/2 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
  • 1/2 teaspoon fennel seeds
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup vermouth or a dry white wine


  1. 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.
  2. Place carrots into the boiling salted lemon water and cook for twelve minutes then drain.
  3. 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.
  4. Add the vermouth and once evaporated, transfer carrots to a serving dish and enjoy.

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© Author: A Family Feast
Cuisine: French Method: Stove top