Buttery Cooked Carrots Recipe - Allrecipes.com
Buttery Cooked Carrots Recipe
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Buttery Cooked Carrots
Simmered in brown sugar, these sweet, tender carrots are so quick and easy. See more
  • READY IN 25 mins

Buttery Cooked Carrots

Recipe by  

"Sweet cooked carrots that even my carrot hating family loves. There are never leftovers."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  2. Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.
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Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2004

What can I say? Simple and delicious! Here is a tip to make the sauce less runny... I did NOT leave any water in the pan when melting the butter with the brown sugar. This makes for a thicker sauce and when you add your carrots back in the pan, it's perfect!

Most Helpful Critical Review
Oct 11, 2003

A bit bland, but good. It needed some spices. I added some garlic, rosemary and lemon juice to taste.

Jan 08, 2004

I steamed the carrots instead of boiling them to keep more of the flavor and nutrients. I don't like my vegetables really sweet, so I used about 1 1/2 tbsp butter and 3 tbsp brown sugar. It was just enough to make them slightly sweet without hiding the natural good flavor.

Jan 04, 2004

These are tasty carrots. For as much as I am hip on conveinence, I cut up regular carrots vs. using baby carrots, they just have much more flavor. Anyway, I melted the brown sugar with the butter (skipping the water) & added it to the steamed carrots & it was fine. Thanks Rebecca, for the sweet treat!

Oct 11, 2003

I don't like cooked carrots as a sidedish by themselves (reminds me of baby food)...rather I like them IN dishes. However, this is the only dish I make an exception for. My mom has been making this since I was little and I make it when I am pressed for time in making dinner a complete and well-rounded meal. However, like another reviewer also said, get rid of all the water, its not neccessary. Also, I just use a TBLS or two of butter. It's fantastic with the many main dish chicken meals also found on this site!

Oct 13, 2003

Delicious!! I steamed them instead of boiling, then melted the margarine in the microvave. I also added about a half teaspoon of cinnamon and a quarter teaspoon of nutmeg. I microwaved them for about 2 minutes just before serving them, so they'd be nice and hot. My husband and I absolutely loved them!

Sep 27, 2003

I took the advice of some other reviewers and steamed the carrots. I also used a squeeze of lemon, 1/2 teaspoon of cinnamon, and a 1/4 teaspoon of nut meg. I also had a carrots marinate in the sauce for about 20 minutes before serving, I just covered the dish with an lid. This recipe was a favorite in my house!

Jul 23, 2003

This was the best recipe I've used for carrots and brown sugar.


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  • Calories
  • 185 kcal
  • 9%
  • Carbohydrates
  • 21.2 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 11.4 g
  • 17%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 222 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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