Quick-Braised Carrots With Butter

Total Time
5 mins
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.

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  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!