Buttery Cooked Carrots Recipe

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.

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!

Yep, delicious! I used organic carrots slicing them with my food processor. I steamed mine then used real unsalted butter along with less brown sugar. So simple and tasty!

Yummy carrots, but very sweet, and the sauce was much too thin. There was also way too much of it. I would use about half of the sauce for one pound of carrots (maybe less), leave out the water, and use a little salt to balance the flavors. I ended up putting a little salt on my carrots when they were on my plate in the end, and it made a massive improvement.

Very tasty as written. I have made it several times..with a little less sugar and didn't add the water. This time I cut up half an onion and cooked it with the carrots ( my husband likes onions with everything!) Then after thickening the sauce with a little cold water and cornstarch mixed (we like a nice thick sauce) I added a couple squirts prepared mustard. Omg it was soo good the contrast between the sweet and tart everyone loved! Maybe not everyone's cup of tea, but just a slight change on already a great recipe .

This recipe is excellent. I also added 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. I steamed the carrots. I found that the recommended amount of margarine (I used butter) and brown sugar was too much. Next time I plan on using about half the amount. This recipe is definitely a keeper.

I too thought it a little watery and now prefer the carrots steamed and used real butter instead of margarine. I also thought they needed a touch of something more and added just a pinch of cinnamon, very good that way. Made them again and used some real maple syrup instead of brown sugar. Delicious, but too expensive to do on a regular basis. May try the regular recipe again sometime and add some maple flavoring at the end to see if I can replicate that taste on a more affordable level.

I cooked the carrots (boiled) until nearly done. I doubled the amount of carrots for our family Thanksgiving dinner but did not double the sauce. I added some cinnamon and nutmeg to the sauce and poured if over the well drained carrots in the pot. When I transferred it all to a casserole for transport and serving, there was some extra sauce in the pot that I did not keep. The family enjoyed the carrots and the cinnamon and nutmeg gave just a nice hint and dressed them up without being overpowering. I would absolutely make this again.

I like this recipe very much. I have made it several times. This time I used OJ (maybe a cup?) to boil my carrots and a pinch of nutmeg. It was DEE-lish!

These were delicious. If you want a more flavorful sauce add some nutmeg and cinnamon and leave less water in the pot. Baby carrots are already sweet and cooking them brings out more sweetness. Make sure you only cook your carrots until they are just soft, otherwise they will get mushy.

I cut up regular carrots instead of. using baby carrots, they just have more flavor. When carrots are done to your liking, DRAIN ALL the water... do not leave any water in the pan when melting the butter w/ brown sugar. This makes for a thicker sauce.

Just did this, my kids and I absolutely loved it! Thank you - from a Mom who doesn't particularly like cooking at all!

I couldn’t believe how easy it was.

Loved this recipe. No changes needed!

I came for dinner, stayed for flavor.

Followed recipe this time and I will tweak for family. Outstanding flavor

Shared it with my sister — she’s obsessed now.

So satisfying after a long day.

I have been making these for over 30 years but I drain the carrots add butter and brown sugar right on top of carrots put in casserole dish to be warmed later or serve right away!

So quick, simple, and delicious.