Prep 2 mins
Cook 20 mins
This is a quick and delicious I adapted from Oprah magazine. It is great with a roast or poultry.
- Heat 1 T butter with water in a large skillet over medium heat.
- Add carrots, cover and cook until softened- about 10 minutes.
- Remove cover and cook, stirring often 5-10 minutes or until golden.
- Add rest of butter and honey and transfer to serving dish.
I really made this dish to add color to my Thanksgiving table (no one eats carrots), but to my surprise there was no left overs and my one year old grandson ate eight baby carrots. It was easy to make and I would say it was a hit, to my surprise.
I forgot how much I love carrots until I had these last night! I didn't have honey so after the first ten minutes I sprinkled with some brown sugar and sauteed without the lid to let it caramelize. Delicious!
Very good! What a great option to do w/ a roast, instead of throwing the carrots in the crock pot. There were none of these left over!