1 pound carrots, diced
1 teaspoon finely chopped onion
1 teaspoon salt
1/4 teaspoon celery seed
2 tablespoons butter
3/4 teaspoon minced fresh thyme
1/2 teaspoon minced garlic
1 teaspoon paprika
1/4 teaspoon dried sage
1/4 teaspoon dried parsley
1/4 teaspoon dried rosemary
2 cups water
1 cup vegetable broth
1 cup chicken broth
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large pot.
Place carrots in a large baking dish. Sprinkle with onion, salt, celery seed, butter, thyme, garlic, paprika, sage, parsley, rosemary, water and chicken broth. Bake over medium high heat for 20 minutes or until carrots are tender.