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Buttery Cooked Carrots
SUBMITTED BY:
beckie
PHOTO BY:
cookin'mama
"Sweet cooked carrots that even my carrot hating family loves. There are never leftovers."
RECIPE RATING:
Read Reviews
(417)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
10 Min
READY IN
25 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 pound baby carrots
1/4 cup margarine
1/3 cup brown sugar
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DIRECTIONS
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.
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
Reviewed on Jan. 4, 2004 by ATOMICLUSH
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ATOMICLUSH
Jan. 4, 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!
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41 users found this review helpful
What can I say? Simple and delicious! Here is a tip to make the sauce less runny... I did...
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Reviewed on Oct. 11, 2003 by Rebslo
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Rebslo
Oct. 11, 2003
A bit bland, but good. It needed some spices. I added some garlic, rosemary and lemon juice to taste.
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22 users found this review helpful
A bit bland, but good. It needed some spices. I added some garlic, rosemary and lemon juice...
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Reviewed on Jan. 4, 2004 by
I'm nuts too...
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I'm nuts too...
Jan. 4, 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!
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20 users found this review helpful
These are tasty carrots. For as much as I am hip on conveinence, I cut up regular carrots vs....
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Reviewed on Jul. 23, 2003 by
GINAH1
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GINAH1
Jul. 23, 2003
This was the best recipe I've used for carrots and brown sugar.
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19 users found this review helpful
This was the best recipe I've used for carrots and brown sugar.
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Reviewed on Jan. 8, 2004 by MIRANDA
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MIRANDA
Jan. 8, 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.
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15 users found this review helpful
I steamed the carrots instead of boiling them to keep more of the flavor and nutrients. I...
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Reviewed on Oct. 11, 2003 by
DREGINEK
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DREGINEK
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!
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15 users found this review helpful
I don't like cooked carrots as a sidedish by themselves (reminds me of baby food)...rather I...
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Reviewed on Oct. 13, 2003 by
AZWILDCATFAN
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AZWILDCATFAN
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!
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10 users found this review helpful
Delicious!! I steamed them instead of boiling, then melted the margarine in the microvave. I...
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Reviewed on Sep. 27, 2003 by LAMNECK1
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LAMNECK1
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!
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9 users found this review helpful
I took the advice of some other reviewers and steamed the carrots. I also used a squeeze of...
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Reviewed on Oct. 11, 2003 by PJWELCH
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PJWELCH
Oct. 11, 2003
I serveed these last night at a church social. Everyone loved them and commented on how yummy they were. I liked that I could put in the total servings and you scaled the recipe for me so I got the right amount of ingredients. I drained the carrots completely and made the glaze seperately then poured then together about 5 minutes before sreving and let the marinate.
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6 users found this review helpful
I serveed these last night at a church social. Everyone loved them and commented on how yummy...
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Reviewed on Dec. 14, 2002 by
JUSTCYN
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JUSTCYN
Dec. 14, 2002
I've been making carrots with brown sugar and butter for years. Hubby just loves them like this. They are not too sweet. I use canned carrots and do them in the microwave. Very easy. Using a little of the can juice to microwave them the butter and brown sugar end up being sort of a sweet marinade instead of really a sauce. I don't thicken it and actually discard most of the marinade. Just a little bit of the sweet flavor on the carrots is all you need.
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6 users found this review helpful
I've been making carrots with brown sugar and butter for years. Hubby just loves them like...
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