Prep 20 mins
Cook 25 mins
I've been making these carrots since I was a very young girl. They are delectable served as a side dish with any meal. It's my husband's favorite vegetable, and he's not a big fan of vegies. It is always on my Holiday table. It pares great with roasted turkey and a beef roast!
- Melt butter over low heat in a medium saucepan. Add carrots, onions, brown sugar, salt and pepper to taste. Cover pan tightly and cook over low heat for 15 - 25 minutes. Add basil, cover pan tightly again and continue cooking until onions and carrots are fork tender.
- Note that the carrots will secrete its own moisture, therefore adding liquid is not necessary. But if you're pan is not tightly sealed and the moisture escapes, add 1 tablespoon of water to replace the moisture lost. Enjoy!
We enjoyed this dish very much -- loved the combo of the carrots and red onions. I did add a touch more brown sugar and I added a tiny bit of water as well. I also left out the basil. Definitely a keeper. Served with roasted chicken and steamed broccoli. Made for PRMR, June, 2014.
One slight :oops: I got distracted and wasn't keeping as close an eye on the carrots as I should have and they slightly overcooks (though did not dry out in the least) but looked a little burnt but did not taste like they were at all and we very much enjoyed the flavour, I scaled back for 3 but next time for 3 of us will make a little extra, thank you ForeverMama, made for Went To Market tag game.