Herbed Corn And Carrots Food

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ROASTED CARROTS WITH HERBS



Roasted Carrots with Herbs image

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

2 pounds carrots with tops
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh sage
2 sprigs fresh thyme
2 tablespoons chopped fresh parsley

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 CARROTS



Herbed Corn and Carrots image

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

1 package (16 ounces) frozen corn
1 large carrot, chopped
2 tablespoons water
3 tablespoons butter, cubed
3/4 teaspoon dried basil
1/2 teaspoon onion salt
1/2 teaspoon dried parsley flakes
1/8 teaspoon pepper

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.

HERBED CORN



Herbed Corn image

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

12 cups frozen corn
1 cup water
1/2 cup butter, cubed
2 tablespoons minced fresh parsley
2 teaspoons salt
1 teaspoon dill weed
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/4 teaspoon dried thyme

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.

HERBED CORN ON THE COB



Herbed Corn on the Cob image

Posted in response to a forum topic. I found this recipe on another website, but can't remember which one. This has become my favorite way to prepare corn on the cob.

Provided by Dreamgoddess

Categories     Corn

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup butter, softened
1/4 teaspoon pepper
1 teaspoon dried rosemary
1/2 teaspoon salt
1 tablespoon dried parsley
6 ears corn

Steps:

  • Mix the butter, salt, pepper, parsley and rosemary in a small bowl.
  • Tear off one sheet of aluminum foil for each ear of corn (large enough to wrap the corn in).
  • Spread 1 T butter mixture on each ear of corn.
  • Reserve the remaining butter mixture.
  • Place 1 ear of corn on each piece of foil.
  • Roll up tightly.
  • Place on a baking sheet and bake for 30 minutes at 375 degrees.
  • Unwrap the foil and spread some of the remaining butter mixture on each ear of corn.

HERBED CARROTS



Herbed Carrots image

Make and share this Herbed Carrots recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb fresh carrot, peeled and sliced thin
2 -3 tablespoons butter
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 tablespoons dry sherry
2 teaspoons brown sugar
1/4 teaspoon salt

Steps:

  • Steam/boil carrots until fork-tender; drain.
  • Return hot drained carrots to pot.
  • Add all remeining ingredients and gently toss.
  • Cook on medium-low heat for about 5 minutes or until carrots are sort of glazed.

Nutrition Facts : Calories 138.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 267.6, Carbohydrate 14.3, Fiber 3.3, Sugar 7.7, Protein 1.2

BUTTERED CORN AND CARROTS



Buttered Corn and Carrots image

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

15 ounces whole kernel corn
1 medium carrot, cut into small cubes
2 tablespoons butter
1 small onion (chopped)
salt
ground pepper

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 GREEN BEANS AND CARROTS



Herbed Green Beans and Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Melt 2 tablespoons butter in a skillet over medium-high heat. Add 8 ounces trimmed green beans and 4 carrots (cut into sticks); season with salt and pepper. Add 1/2 cup chicken broth; reduce the heat to medium, cover and simmer until tender, 6 minutes. Add 1/4 cup chopped chives, 1 tablespoon chopped tarragon, 2 teaspoons white wine vinegar and 1 teaspoon sugar. Cook 3 more minutes.

HERBED CARROTS AND ZUCCHINI



Herbed Carrots and Zucchini image

Looking for new ways to enjoy my vegetables without adding a lot of calories, I came upon this lovely side. Lemon gives these a nice zip the basil a sweet herbal note. add a nice touch, they remain soft enough to pair this with lots of dishes. For a 0 point, I've also made this with Butter Buds.

Provided by justcallmetoni

Categories     Vegetable

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

1 cup carrot, sliced 1/4 inch thick
1 cup zucchini, sliced 1/4 inch thick
1 tablespoon lemon juice
1/2 teaspoon dried basil
1/8 teaspoon onion powder or 1/8 teaspoon garlic powder
1 -2 teaspoon butter (I use the light stuff myself )
pepper
salt

Steps:

  • Begin by bringing water in a large pot to boil; reduce to a bubbling simmer.
  • Place carrots in a steamer basket above the water, cover and steam for 3-5 minutes. You should be able to pierce the carrots with a fork but experience some resistance.
  • Place the zucchini over the carrots; recover and steam an additional 3-5 minutes until you reach the desired doneness.
  • Place the vegetables into a serving bowl and top with the butter, lemon juice, basil and garlic podwer. Toss until the flavors are well mixed.
  • Serve immediately.

Nutrition Facts : Calories 52.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 5, Sodium 57.9, Carbohydrate 8.2, Fiber 2.3, Sugar 3.8, Protein 1.4

HERBED GREEN BEANS AND CARROTS



Herbed Green Beans and Carrots image

This recipe is similar to several other "prep-ahead" carrot/bean dishes on 'Zaar but none are seasoned like this. It appears to be a popular holiday choice for side dish, as there is little last minute activity. It's also an very attractive, colorful dish.

Provided by dianegrapegrower

Categories     Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

12 ounces carrots, cut 1/4-inch x 1/4-inch x 2-inch (packaged baby carrots work here)
12 ounces green beans, cut in 2-inch lengths
2 tablespoons butter
2 tablespoons shallots
1/2 teaspoon crushed garlic
1/4 teaspoon red pepper flakes
1 teaspoon tarragon or 1 teaspoon dill weed
salt and pepper

Steps:

  • Bring a large pot of water to a boil. Cook the carrots until barely tender (about 5 minutes). Remove from water, place in colander and rinse with cold water until cool. Pat dry with paper towels. Do the same with the green beans. Note: The vegetables can be prepared 1 day ahead and stored in zipper bags in the refrigerator.
  • In a very large skillet, melt the butter over medium heat. Add the shallots and garic and cook for 1 minute. Add the carrots and green beans, stirring occasionally, until heated through. Stir in the red pepper flakes, tarragon or dill weed, and salt and pepper. Serve immediately.

Nutrition Facts : Calories 79.5, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 71.9, Carbohydrate 10.5, Fiber 3.6, Sugar 3.5, Protein 1.8

NOODLES AND SHREDDED HERBED CARROTS



Noodles and Shredded Herbed Carrots image

Quick, easy, and delicious. To make it even quicker, you can use preshredded carrots from a bag or the supermarket's salad bar instead of shredding your own.

Provided by Parsley

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

8 ounces egg noodles
3 -4 tablespoons butter
1 1/2 cups shredded carrots
1/3 cup chopped fresh parsley
1 teaspoon dried rubbed sage
1/2 teaspoon tarragon
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Cook noodles according to package directions; drain. Do not rinse.
  • In the same pot, melt butter over med-low heat. Add carrots; cover & cook, stirring occasionally, until softened, about 6-8 minutes.
  • Stir in parsley, sage, tarragon, garlic powder, salt & pepper. Add noodles; toss to coat.

Nutrition Facts : Calories 316.3, Fat 11.3, SaturatedFat 6.2, Cholesterol 70.8, Sodium 395.5, Carbohydrate 45.4, Fiber 3.3, Sugar 3.1, Protein 8.8

HERBED CORN



Herbed Corn image

Make and share this Herbed Corn recipe from Food.com.

Provided by ratherbeswimmin

Categories     Corn

Time 25m

Yield 8 serving(s)

Number Of Ingredients 7

1/2 cup butter or 1/2 cup margarine, softened
2 tablespoons minced fresh parsley
2 tablespoons minced fresh chives
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
8 ears sweet corn, husked

Steps:

  • In a small bowl, combine the first 6 ingredients.
  • Spread 1 tablespoon over each ear of corn.
  • Wrap corn individually in heavy-duty foil.
  • Grill, covered, over medium heat for 10-15 minutes, turning frequently, or until corn is tender.

Nutrition Facts : Calories 180.3, Fat 12.6, SaturatedFat 7.5, Cholesterol 30.5, Sodium 241.2, Carbohydrate 17.4, Fiber 2.6, Sugar 2.9, Protein 3.1

HERBED CORN FOR A CROWD



Herbed Corn for a Crowd image

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

2 (16 ounce) packages frozen corn
1 cup water
1/3 cup butter, cubed
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon garlic powder
1/4 teaspoon italian seasoning
1/8 teaspoon dried thyme

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.

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