Quick-Braised Carrots With Butter

Total Time
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


  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

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!!)

Acerast December 13, 2007

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.

baltisraul January 31, 2014

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

Mgnbos January 19, 2013