Thekidswanttheircarrots Recipes

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SWEET BABY CARROTS



Sweet Baby Carrots image

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

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

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

BABY CARROTS



Baby Carrots image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4

1 1/2 pounds baby carrots
3 tablespoons butter, cut into small pats
1 tablespoon sugar
1 teaspoon coarse salt

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.

THE KIDS WANT THEIR CARROTS



The Kids Want Their Carrots image

My kids love this dish! I can't get them to eat carrots any other way! I don't remember how I got this recipe. But it is to die for!

Provided by Erin Justice

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb carrot, peeled, sliced
2 tablespoons butter
1 dash salt
1 dash pepper
2 tablespoons fresh parsley, chopped
2 tablespoons flour
1 cup milk
1/2 cup grated colby-monterey jack cheese
potato chips

Steps:

  • Cook carrots in hot pan with melted butter until warmed through.
  • Stir in parsley, stir until slightly wilted.
  • Add flour, stir to coat.
  • Add milk, stir until well blended with flour.
  • Stir in cheese. (this will make a sticky mess).
  • Transfer to casserole dish, top with crushed potato chips.
  • Bake at 350°F for 30 minutes or until slightly browned on top.

Nutrition Facts : Calories 204.2, Fat 12.6, SaturatedFat 7.8, Cholesterol 36.4, Sodium 264.9, Carbohydrate 16.9, Fiber 3.4, Sugar 5.3, Protein 7

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