Buttery Cooked Baby Carrots Recipes
HERB-BUTTERED BABY CARROTS
The herb butter can be used for everything from vegetables to roast chicken, turkey, game hens-let your imagination be your guide.-Sandra Corey, Caldwell, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Place carrots in a greased 1-1/2-qt. baking dish. In a microwave, melt butter; stir in garlic and herbs. Toss with carrots., Bake, covered, until carrots are tender, 50-60 minutes, stirring once.
Nutrition Facts : Calories 143 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 180mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 2g fiber), Protein 1g protein.
SWEET BABY CARROTS
Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!
Provided by Lisa Altmiller
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 4
Steps:
- Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes
Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g
BUTTERY CARROTS
My mother made this recipe often when I was growing up. She got it from a friend who was a chef at a local restaurant my parents frequented. The onions really bring out the sweetness of the carrots. When I have carrots fresh from the garden, I don't even peel them-I just scrub them well before cutting. For holiday buffets, I often double or triple this recipe -Mary Ellen Chambers, Lakewood, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Place 2 in. water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Drain vegetables. Toss with remaining ingredients.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 240mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 1g protein.
BABY CARROTS
Provided by Rachael Ray : Food Network
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
BUTTERED BABY CARROTS
There's nothing better than soft, buttery carrots to go along with your favourite roast. You can keep this side simple or tweak it with our delicious twists
Provided by Miriam Nice
Categories Side dish
Time 15m
Number Of Ingredients 2
Steps:
- Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.
Nutrition Facts : Calories 32 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Sodium 0.3 milligram of sodium
BUTTERY COOKED CARROTS
Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.
Provided by beckie
Categories Side Dish Vegetables Carrots
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- 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.
- 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.
Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g
SUPER EASY BUTTERED BABY CARROTS
Steps:
- Bring to a boil over high heat.
- Lower the heat to medium and simmer the carrots for 3 to 6 minutes, or until tender when pierced with a fork.
- Place the saucepan with the carrots and butter on the burner with the heat off.
- Enjoy!
Nutrition Facts : Calories 61 kcal, Carbohydrate 6 g, Cholesterol 10 mg, Fiber 2 g, Protein 1 g, SaturatedFat 2 g, Sodium 112 mg, Sugar 4 g, Fat 4 g, ServingSize 4 to 6 Servings, UnsaturatedFat 0 g
EASY GLAZED BABY CARROTS RECIPE
This recipe is definitely a perfect side dish which comes together in no time at all. Easy Sweet Glazed Baby Carrots is very easy to make and everyone will absolutely love it!
Provided by Carrie Ypma
Categories Side Dish
Time 25m
Number Of Ingredients 5
Steps:
- Place carrots in a medium sized pot and add water. Bring to boil then let simmer for about 15 minutes.
- Drain any water that remains and add butter, honey and brown sugar to carrots. Mix well and heat on low for another 5-10 minutes until carrots are tender.
Nutrition Facts : ServingSize 1 serving, Calories 81 kcal, Carbohydrate 15 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 31 mg, Fiber 1 g, Sugar 15 g, UnsaturatedFat 2 g
HONEY GARLIC BUTTER ROASTED CARROTS
Honey Garlic Butter Roasted Carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce! Honey Garlic Butter Roasted Carrots take ordinary roasted carrots to a whole new level!
Provided by Karina
Categories Sides
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
- Trim ends of carrots and cut into thirds.
- Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
- Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
- Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
- Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
- OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
- Season with a little extra salt and pepper if desired. Garnish with parsley.
- Arrange onto serving platter and enjoy!
Nutrition Facts : Calories 281 kcal, Carbohydrate 35 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 306 mg, Fiber 6 g, Sugar 23 g, ServingSize 1 serving
BALSAMIC BUTTER GLAZED BABY CARROTS
Make and share this Balsamic Butter Glazed Baby Carrots recipe from Food.com.
Provided by Cheri Lee
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
- Drain carrots and keep warm.
- Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
- Stir in brown sugar and butter until smooth.
- Pour vinegar mixture over warm carrots, toss to coat.
- Stir in thyme, tarragon and salt and pepper.
- Serve immediately.
Nutrition Facts : Calories 219.6, Fat 11.9, SaturatedFat 7.4, Cholesterol 30.5, Sodium 389, Carbohydrate 27.2, Fiber 6.7, Sugar 18.4, Protein 1.8
BABY CARROTS WITH DILL BUTTER
This recipe goes well with any meat.
Provided by CALISPICEGIRL
Categories Side Dish Vegetables Carrots
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with margarine, dill, and lemon juice. Season with salt and pepper.
Nutrition Facts : Calories 44 calories, Carbohydrate 4.9 g, Fat 2.7 g, Fiber 1.6 g, Protein 0.4 g, SaturatedFat 0.5 g, Sodium 147.7 mg, Sugar 2.7 g
BABY CARROTS WITH CUMIN BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Peel the carrots and trim off the ends.
- Put the carrots in a saucepan and add water to cover with salt. Bring to a boil and simmer until tender, about 10 minutes.
- Drain the carrots, add the butter, cumin and coriander and toss well. Serve immediately.
Nutrition Facts : @context http, Calories 66, UnsaturatedFat 1 gram, Carbohydrate 9 grams, Fat 3 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 276 milligrams, Sugar 5 grams, TransFat 0 grams
GLAZED BABY CARROTS
For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.
Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.
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