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READY IN 25 mins

Buttery Cooked Carrots

Read Reviews (614)

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

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How to Measure Brown Sugar

Sugar and Sweeteners

Original recipe makes 4 servings Change Servings

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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PREP 15 mins
COOK 10 mins
READY IN 25 mins

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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!

—ATOMICLUSH

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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.

—Rebslo

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885 Ratings

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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.

—MIRANDA

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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!

—I'm nuts too...

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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!

—DREGINEK

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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!

—AZWILDCATFAN

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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!

—LAMNECK1

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Jul 23, 2003

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

—GINAH1

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Nutrition

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.

Nutritional Information

Buttery Cooked Carrots

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 185
Calories from Fat: 102

% Daily Value *
Total Fat 11.4g 17 %
Saturated Fat 2g 10 %
Cholesterol 0mg 0 %
Sodium 222mg 9 %
Potassium 287mg 8 %
Total Carbohydrates 21.2g 7 %
Dietary Fiber 3.2g 13 %
Protein 0.9g 2 %
Sugars 17.2g
Vitamin A 319 %
Vitamin C 5 %
Calcium 6 %
Iron 11 %
Thiamin 4 %
Niacin 6 %
Vitamin B6 8 %
Magnesium 5 %
Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.