Mini Carrots with Herb Butter

One of the struggles for my Kid Cooks is to not only make the main course but to also do a side dish… and not always choose Mac n Cheese. We have had good success with bean salad or even coleslaw, but they need their arsenal loaded with simple traditional vegetable recipes as well — and ones that aren’t too time consuming. As they have just spent time preparing main dishes with more steps like Mini MeatloavesBBQ chicken, or even hamburgers, they don’t have much energy left to give to a vegetable side dish. These carrots are easy and quick to put together. (Don’t tell anyone — a healthy choice as well.) 

Mini Carrots with Herb Butter                                                             Makes 4 servings


3 to 4 quart pot with lid

Cooking spoon



  • Package of tiny whole carrots (1 pound; 16 ounces)
  • 2 Tablespoons butter
  • 1 Tablespoon lemon juice
  • 6 cups of water
  • In a small bowl, put
    • 1 teaspoon dried Italian seasoning
    • ½ teaspoon salt
    • ¼ teaspoon pepper


  • Rinse carrots under water in strainer.


  1. In pot, place
    1. Water
    2. Carrots
  2. Heat carrots on stove, medium high, until boiling
  3. Boil about 10 minutes, until tender crisp
  4. Turn off stove.
  5. Drain carrots
  6. Add to pot
    1. Drained carrots
    2. Butter
    3. Seasoning
  7. Cover; leave for 5 minutes to melt butter
  8. Stir to coat
  9. Serve

Adapted from Better Homes and Gardens New Cookbook

pdf version of recipe >> Carrots w Herb Butter

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