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Buttery Cooked Carrots

Buttery Cooked Carrots

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    25 m
beckie

beckie

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 222 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  2. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
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Reviews

ATOMICLUSH
877

ATOMICLUSH

1/4/2004

What can I say? Simple and delicious! Here is a tip to make the sauce less runny... I did NOT leave any water in the pan when melting the butter with the brown sugar. This makes for a thicker sauce and when you add your carrots back in the pan, it's perfect!

MIRANDA
431

MIRANDA

1/8/2004

I steamed the carrots instead of boiling them to keep more of the flavor and nutrients. I don't like my vegetables really sweet, so I used about 1 1/2 tbsp butter and 3 tbsp brown sugar. It was just enough to make them slightly sweet without hiding the natural good flavor.

I'm nuts too...
260

I'm nuts too...

1/4/2004

These are tasty carrots. For as much as I am hip on conveinence, I cut up regular carrots vs. using baby carrots, they just have much more flavor. Anyway, I melted the brown sugar with the butter (skipping the water) & added it to the steamed carrots & it was fine. Thanks Rebecca, for the sweet treat!

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