Quick-Braised Carrots With Butter

Total Time
20mins
Prep 5 mins
Cook 15 mins

I never really enjoyed eating cooked carrots until I found this recipe. It comes from a cookbook by Mark Bittman. I prefer making this with the butter and maple syrup. It makes a great combination.

Ingredients Nutrition

Directions

  1. Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
  2. Turn heat to medium-low and cook for 5 minutes.
  3. Uncover saucepan and raise the heat a little.
  4. Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
  5. Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
  6. Taste and adjust salt and pepper if necessary.
  7. Garnish with the fresh parsley or mint and enjoy!
Most Helpful

5 5

Simple and very delicious. The maple syrup enhanced the natural sweetness of the carrots. So simple to prepare on a busy week night and quick but elegant for a side to a formal dinner. Thanks Velouria. (Have made this again with the sugar - it's that good and soooo simple!!)

5 5

I made these last night and they were almost gone before the fried Swai hit the table. My mistake in thinking the family would hold off until I sat down. haha I used the maple sugar option and will definitely stick with that option. On the plus side, I did get an extra serving of fish as a compensation for their behavior.

5 5

Quick, as promised, and tasty - these went over well with everyone. I opted to use maple syrup.