Company’s Coming Baked Baby Carrots with Peppered Oregano

Have you ever noticed that we can spend hours upon hours planning a main dish, or exciting the perfect dessert, but tend to slap something together for the second act, the side dishes? I will admit, when planing an elaborate meal, I spend as much energy on every aspect of the meal, from the first course to the last. When trying out new recipes, I’ll cook up something simple to go with recipes untried so that they receive my undivided attention. Even if that new recipe is a simple side dish.

That said, most of my everyday meals center around a new “main” star while throwing together something to fill in the blank spaces. This time around, I wanted to make the side dish the headliner.

Before marring Hubby, carrots were not my favorite vegetable. When I made a stew, carrots were the one thing that I pushed to the side of the plate. Carrots are, in my opinion, an acquitted taste. That said, once you give these beautiful vegetables an honest try, it’s amazing just how delicious a carrot can be. I love carrots, especially little carrots that have been baked in the oven with kisses of butter and salt and seasoned goodness. Yeah, these are good carrots.

Baked Baby Carrots with Peppered Oregano
2 lbs Baby Carrots
1/4 cup Water
1/4 cup Butter
1 teaspoon dried Oregano
1/2 teaspoon Salt
Coarse Black Pepper to taste

Heat oven to 325 degrees.

Place the carrots in an ungreased 9-in. square baking dish. Sprinkle with dried oregano, salt and black pepper. Toss to blend.

Add water; dot with butter. Cover and bake in heated oven for 1-1/4 hours or until tender.

Transfer to a serving bowl and enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen