Baby Carrots Glazed With Butter
Recipe: #16983
January 24, 2015
Categories: Side Dishes, Carrot, 5 Ingredients Or Less, 5-Minute Prep, One-Pot Meal, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, Kosher Dairy, more
"Not sure where I got this recipe, but it's simple and good."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (238.8 g)
- Calories 169.7
- Total Fat - 9.2 g
- Saturated Fat - 5.6 g
- Cholesterol - 22.9 mg
- Sodium - 232.6 mg
- Total Carbohydrate - 21.8 g
- Dietary Fiber - 6.4 g
- Sugars - 10.8 g
- Protein - 2.2 g
- Calcium - 79.7 mg
- Iron - 0.7 mg
- Vitamin C - 13.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Place the carrots in a heavy saucepan and barely cover with water.
Step 2
Add the butter and cover. Bring to the boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork.
Step 3
Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter.
Step 4
Watch them carefully or they will burn.
Step 5
Add the chopped herbs and season with salt and pepper.
Tips
No special items needed.
3 Reviews
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