Total Time
Prep 15 mins
Cook 10 mins

I really hate most cooked carrots, but these are actually good, even really good. Try them... This goes well with Country Fried Steak and Chive Carrots (or anything else).

Ingredients Nutrition


  1. In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
  2. Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
  3. Toss with chives, and serve immediately.


Most Helpful

Nice crisp/tender texture and we liked the caramelized flavour. I made as written except I had to substitute the green onions to cooking onions as that was all I had. A truly good side dish that I will make often. Thx Toby!

mums the word March 09, 2009

I had some leftover carrots and was looking for a different way to prepare them. I sauteed a little minced onion first, then added in the garlic. The olive oil and butter gave the carrots a nice glaze and texture. The final cooking on low, without adding any water, really concentrated the great flavor and prevented the carrots from getting mushy when covered to finish cooking. A truly tasty and different way to use carrots -- we all enjoyed it!

TasteTester June 25, 2008

I made this recipe a little differently. First, I used baby carrots because it's so much easier than peeling and cutting regular carrots! I also boiled my carrots before adding the ingredients so that they were less crispy. It turned out great! The garlic and chives were a nice combination with the carrots.

HoserLauren November 12, 2006

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