Carrots are simple and go well with almost any herb. In winter, dried thyme, rosemary or even lavender bring a fragrance to the sweet, maincrop vegetable. Dill is the gentle, classic herb used with all types of carrots, while mint is a spring and early summer favorite. Parsley is a good addition any time, as is coriander, particularly if you like your carrots cooked in a blend of orange juice and butter.
** Asian Online Recipes