1,613 easy and fully explained recipes, with +66K photos and 77 videos

This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).

Provençal braised carrots

Name: Provençal braised carrots
Prep time: 34 min
Cook time: 40 min
Total time: 1 h 14 min
Yield: 4 people
Cuisine: French
Ingredients: 1 kg 500 g carrot; 4 tablespoons olive oil; 2 tablespoons herbes de Provence; 1 bayleaf; 1 sprig rosemary; 1 litre vegetable stock; 4 glasses couscous; 4 glasses water; Salt; Pepper

Pieces of carrot, here in a variety of colours, braised in a vegetable stock flavoured with herbes de Provence, and served on a bed of couscous.

86 K 2.8/5 (11 reviews)531514

Duration

1 hour 15 min.

Difficulty

Easy

Last modified on: October 29^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

For 4 people, you will need:

1 1 kg 500 g carrot
2 4 tablespoons olive oil
3 2 tablespoons herbes de Provence
4 1 bayleaf
5 1 sprig rosemary
6 1 litre vegetable stock
7 4 glasses couscous
8 4 glasses water
9 Salt
10 Pepper
Total weight: 3,250 grams

Times for this recipe

Preparation

35 min.

Cooking

40 min.

All in all

1 hour 15 min.

Preparation 35 min.

Cooking 40 min.

When should you start or finish this recipe?

If you start now, at , you will finish around: ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Step 1 - ⌛ 15 min.

Preheat the oven to 360°F (180°C).

Prepare 1 kg 500 g carrots.

Step 2 - ⌛ 3 min.

Cut into 1/2 inch (1 cm) chunks.

Step 3 - ⌛ 3 min.

Put the carrot pieces into a bowl and add 4 tablespoons olive oil, 2 tablespoons herbes de Provence, salt and pepper.

Mix well.

Step 4 - ⌛ 1 min.

Transfer to an ovenproof dish. Add add 1 bayleaf and 1 sprig rosemary.

Step 5 - ⌛ 2 min.

Take the dish over to near the oven, then add vegetable stock to the level of the carrots.

Step 6 - ⌛ 40 min.

Cook for about 40 minutes, until the carrots are meltingly soft.

If, towards the end of cooking, the carrots are not yet soft and the liquid has dried up, add more stock and return to the oven for a while longer.

Step 7 - ⌛ 10 min.

Prepare the couscous using the instructions on the packet.

Step 8

Serve the carrots on a bed of couscous.

Remarks

Mixing carrots of different colours makes the dish prettier, but does not affect the flavour, so is not essential.

You can use a poultry stock instead of the vegetable stock, which will give the carrots a more marked flavour.

Keeping: 1 or 2 days in the fridge, covered with plastic film.

Source: Homemade.

Support the site ❤️

This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com

Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	1 g RDI=1 %	6 g RDI=2 %	2 g RDI=3 %	48 kcal RDI=2 %	202 kJ RDI=2 %
Per person	6 g RDI=9 %	51 g RDI=19 %	17 g RDI=23 %	391 kcal RDI=20 %	1,638 kJ RDI=20 %
Whole recipe	23 g RDI=36 %	205 g RDI=77 %	66 g RDI=91 %	1,565 kcal RDI=78 %	6,551 kJ RDI=78 %