Chive Carrots

"I really hate most cooked carrots, but these are actually good, even really good. Try them... This goes well with Country Fried Steak and Chive Carrots (or anything else)."
photo by TasteTester photo by TasteTester
photo by TasteTester
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:




  • In a large skillet over medium-high heat, saute carrots and garlic in olive oil and butter for 3 minutes.
  • Reduce heat to low, cover, and cook for 8-10 minutes or until carrots are crisp-tender.
  • Toss with chives, and serve immediately.

Questions & Replies

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  1. Nice crisp/tender texture and we liked the caramelized flavour. I made as written except I had to substitute the green onions to cooking onions as that was all I had. A truly good side dish that I will make often. Thx Toby!
  2. I had some leftover carrots and was looking for a different way to prepare them. I sauteed a little minced onion first, then added in the garlic. The olive oil and butter gave the carrots a nice glaze and texture. The final cooking on low, without adding any water, really concentrated the great flavor and prevented the carrots from getting mushy when covered to finish cooking. A truly tasty and different way to use carrots -- we all enjoyed it!
  3. I made this recipe a little differently. First, I used baby carrots because it's so much easier than peeling and cutting regular carrots! I also boiled my carrots before adding the ingredients so that they were less crispy. It turned out great! The garlic and chives were a nice combination with the carrots.
  4. Excellent! Served these with #50342, Chicken in Lemon Cream Sauce. I used the green onions in lieu of the chives. Soooo good! Thank you!
  5. Very tasty carrots!! I did add some celery sticks to it also, some I had to use up. They went together very well. I used the chives but did leave out the butter, (actually forgot it), this is an easy, quick veggie and is delicious, thanks for sharing.


I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
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