Basil Carrots is a delicious five-ingredient recipe. It’s delightful to the taste buds and so quick and easy to whip up. If you are pressed for time this recipe takes less than a half hour to make. Most of that time is cooking rather than prep work. Last year we had a small dinner party and a friend brought over the ingredients for this recipe. She actually made it here. It has many possibilities for use with other vegetables, too.
I got the recipe from Linda Baker, a member of our Sunday school class at Ovilla Road Baptist Church. Linda said she has made it with julienned zucchini, carrots, and onion strips before, too. I think the sky’s the limit with this recipe. I am deeply grateful for Linda graciously sharing her recipe with me so my readers can enjoy this tasty treat. You may also enjoy this basic recipe as Basil Zucchini and Carrots.
If you’re looking for another excellent way to make carrots or other vegetables you can’t get your family to eat this may be a recipe you should take a serious look at. I think it would be wonderful with asparagus, green beans, and probably even stuff like butternut squash. It’s quick, easy, economical, and a great way to use up garden produce or extra supplies from your CSA, too.
I make one recommendation for this recipe. Use real sour cream. Don’t use Greek yogurt as a substitute. It breaks down too much while cooking and the appearance is less than pleasing. You need real sour cream to make this recipe work. If you’re looking for a delightful gluten free recipe, give Basil Carrots a try. It’s terrific for company and holiday meals like Mother’s Day and Father’s Day too. Happy eating!
Basil Carrots are a wonderfully tasty side dish that’s so quick and easy to prepare.
Here’s a serving of Basil Carrots. This is a great recipe to serve with Melt-In-Your-Mouth Chicken.
Here’s what I did.
Melt butter in a cast-iron skillet over medium heat. Add carrots.
Saute about 20 minutes until carrots are fork tender. I covered the skillet with a lid to help the carrots cook through all the way.
Once carrots are fork tender add Himalayan sea salt and basil. Sprinkle over top of the carrots. Turn off heat.
Add sour cream.
Stir sour cream into the carrots and combine.
Transfer carrots to a serving dish to serve.
It’s always nice to have some quick and easy, low calorie, healthy, and gluten free recipes on hand. Basil carrots is one of those great recipes.
Though Basil Carrots is very simple, it tastes heavenly.
Here’s the recipe.
(Recipe from Linda Baker, Ovilla Road Baptist Church, Ovilla, TX)
- 2 lbs. carrots, peeled and cut in ½” slices
- 4 tbsp. butter
- ½ cup sour cream
- 2 tbsp. basil
- ½ tsp. Red Himalayan sea salt, or salt to taste
- Sauté carrots in butter with basil for about 20 minutes with lid covered.
- Cook carrots until a fork will pierce through the carrot and test done.
- Remove from heat.
- Stir in sour cream and salt to combine.
Basil Carrots are a tasty, flavorful and savory side dish.
We really enjoy Basil Carrots and hope your family will, too.
This is a terrific side dish for week night, company or holiday meals.