Oregano Carrots – Recipe

The oregano in this quick-and-easy recipe gives an unusual and lively mediterranean zip to the sweetness of carrots, one of our favorite root vegetables. So bright and appealing (and so packed with health-promoting beta-carotene), carrots are always welcome on the winter table.

6 carrots, cut lengthwise in ˝ inch strips
2 to 3 tablespoons butter (or half butter, half olive oil)
1 tablespoon water
2 teaspoons dried oregano

1. Place carrots in a heavy pan with butter, water, and oregano.

2. Cover and steam until carrots are crisp-tender.

3. Remove cover and caramelize slightly.

Adapted from This Organic Life, by Joan Dye Gussow (Chelsea Green, 2001). Copyright (c) 2001 by Joan Dye Gussow. Reprinted by permission of Chelsea Green.
Adapted from This Organic Life, by Joan Dye Gussow (Chelsea Green, 2001).


Tanya W.
Tanya W5 years ago

thanks. I am not into cooked carrots unless in a stirfry, casserole or with honey.

Ann F.
Ann Fenner5 years ago

My favorite carrot recipe is:
2 lb. sliced carrots, cooked until just tender crisp, about 6 min.
1 lg. onion, cut into rings, thinly sliced
1 lg. green pepper, sliced, thinly sliced

3/4 c. sugar
1/4 c. oil
1 c. vinegar
1 can tomato soup

Layer carrots, onions and green peppers in large bowl. Mix all marinade ingredients together heat in a saucepan until sugar disolves. Pour over vegetables. Marinate in refrigerator at least 24 hours. Actually the longer it marinates, the better the taste. If you use a glass bowl to layer your veggies in, it looks really pretty. Just be careful that the marinade cools off a bit so it does not break your glass bowl. Enjoy!

J.L. A.
JL A5 years ago


Teresa Wlosowicz
Teresa W5 years ago

I don't like carrots. :-(

Heidi Aubrey
Heidi Aubrey5 years ago

This looks really good!

Patricia H.
Patricia H.5 years ago

thanks for this

Donna Hamilton
Donna Hamilton5 years ago

Thanks for the recipe.

Angela N.
Angela N5 years ago

thanks a lot!!

Michele Wilkinson

Thank you

Valerie G.
Valerie G6 years ago

Sounds good, Thanks Annie!