Sauteed Baby Carrots
This is a quick and delicious I adapted from Oprah magazine. It is great with a roast or poultry.
- Ready In:
- 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.
MY PRIVATE NOTES
Add a Note
Join The Conversation
I'm giving 1 star for the quality of the writing. Since the author neglected to proofread their VERY simple recipe, I have no idea how this is supposed to turn out. It is my fault for going ahead and trying to make the recipe. My suggestion to the author AND all the other would-be authors: Put yourself into the shoes of someone who can't read your mind and then write your recipe. And PROOFREAD, PROOFREAD, PROOFREAD. I'm going to go eat my un-golden carrots now.
These were delicious! I just discovered this week that I like cooked carrots and couldn't wait to try this! I used sliced large carrots, because that's what I had, and since I was making a serving for one I just used a drizzle of honey. Somehow managed to smoke up my kitchen pretty good, but I'm kind of dangerous in teh kitchen. Thanks, these are going in the regular cooking rotation!