Carrots in Orange-Basil Butter
Author: Kitchens
  • 2 medium carrots* trimmed
  • 1 Tablespoon water
  • 1 Tablespoon butter
  • 1/8 teaspoon finely shredded orange peel
  • 1 pinch dried basil, crushed
  • snipped parsley (opt.)
  1. Place carrot strips in a 1-quart casserole. Sprinkle with water.
  2. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender.
  3. Let stand, covered, while preparing butter mixture.
  4. For butter mixture, in a custard cup combine butter, orange peel, and basil.
  5. Micro-cook, uncovered, on 100% power about 30 seconds or till butter is melted. Drain carrots.
  6. Drizzle butter mixture over carrot strips and toss.
  7. Garnish with snipped parsley, if desired.
* Carrots should be cut into julienne strips.
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