Recipe by trishthedish
"Simple dish with tender carrots with a buttery glaze and a mild sweetness."
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carrots, peeled and cut into sticks
packed brown sugar
ground white pepper
A nice recipe. I love carrots just the way they are. This recipe might get those on the fence about carrots to give them a try. I don't think I would use fresh from the garden carrots for this, as they are usually pretty sweet. But it does help perk up store bought carrots that don't tend to be as sweet. Thanks!
Absolutely delicious! My family ate this up like it was going out of style. And so easy! I made it as a side to go with Maple Salmon and garlic mashed potatoes. Will definitely make again! I cut out one tablespoon of butter, and it turned out just as good.
These were excellent! I made two small changes - had some baby carrots that needed used, so I used those, and I added about 1/4 t. cinnamon. Even my 3.5 year old asked for seconds!
I made this tonite for dinner and it was super easy and delicious. The only thing I added as a tsp. of cinnamon and I used baby carrots without cutting them up. My whole family said to make it again.
Wow!! This is the easiest, tastiest way to make carrots. My son went back for seconds and thirds. Didn't change a thing...it was perfect!
I'm not a huge fan of carrots but I loved this recipe! Sure easy and quick, and a great way to add some flavor to any meal. I didn't make any changes at all- I was even able to get my picky two year old to eat some, which is always a major plus!
everyone loved it! including my 2yr old BUT that's probably bc they are coated in sugar:) I think next time I'll try less sugar and butter to see how it turns out.
Very good, just enough sweetness without losing the taste of the carrots. Just before serving I sprinkled a sliced almond/dried cranberry mixture on top.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 54
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