Buttery Cooked Carrots Recipes

Steps:

• Place 2 in. water in a 6-qt. stockpot. Add carrots and onions; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 10-12 minutes., Drain vegetables. Toss with remaining ingredients.

Steps:

• Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks.
• Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes.
• Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately.

Steps:

• 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.

Steps:

• Peel the carrots and cut them diagonally in 1/4-inch slices. You should have about 6 cups of carrots. Place the carrots, 1/3 cup water, the salt, and pepper in a large (10- to 12-inch) saute pan and bring to a boil. Cover the pan and cook over medium-low heat for 7 to 8 minutes, until the carrots are just cooked through. Add the butter and saute for another minute, until the water evaporates and the carrots are coated with butter. Off the heat, toss with the dill or parsley. Sprinkle with salt and pepper and serve.

Steps:

• Place all ingredients except the fresh parsley or mint in a medium saucepan over high heat, bring to a boil, and cover.
• Turn heat to medium-low and cook for 5 minutes.
• Uncover saucepan and raise the heat a little.
• Cook, stirring occasionally, until liquid has evaporated and carrots are cooking in butter or oil.
• Lower the heat and keep cooking, stirring occasionally, until carrots are tender (not mushy), a couple of minutes longer.
• Taste and adjust salt and pepper if necessary.
• Garnish with the fresh parsley or mint and enjoy!

Steps:

• Place the carrots in a wide, shallow pan, add just enough water to cover them, then add the sugar and butter. Simmer over a medium heat until the liquid has evaporated and the carrots are cooked through - they should be glazed and shiny. Season and serve.

Steps:

• Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)
• Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.

Steps:

• Cut the carrots into very thin slices. Place them in a small skillet and add salt, pepper, sugar, water and butter.
• Cover the pan and cook over medium heat, shaking the skillet occasionally. Cook about 8 minutes until the carrots are tender, the liquid has disappeared and the carrots are slightly glazed. Take care they do not burn. Sprinkle the parsley over them and serve.

Steps:

• Peel the carrots and trim off the ends. Cut in half lengthways, then cut on the diagonal into slices about ½cm thick. Place the carrots in a steamer basket and steam for 5-7 mins until softened, or place in a heatproof bowl with a little water and microwave on High for 3-5 mins.
• To finish the dish, gently heat the butter in a frying pan. Tip in the caraway seeds and cook for 30 secs until they start sizzling. Add the carrots and stir into the butter until glossy and heated through, about 3 mins. Toss through the parsley and serve.

Steps:

• Preheat oven to 425°.
• Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

Steps:

• In a medium-sized heavy saucepan, combine carrots, water, butter, sugar, salt and dill seed. Bring to a boil; reduce heat, cover and simmer 25 to 30 minutes, or until carrots are tender and most of the liquid is absorbed.

Steps:

• Preheat the oven to 425°F.
• Melt the butter in a pan over medium heat. Once melted, add in the garlic and thyme and cook for 45 seconds. Remove from heat and mix in honey until fully incorporated.
• Line a sheet pan with foil. Place carrots on the pan and drizzle the honey butter sauce over it.
• Stir until the carrots are covered in the sauce. Sprinkle salt and pepper and toss the carrots. Evenly spread the carrots on the pan.
• Pop it in the oven for 15-20 minutes or until tender, tossing the carrots every 5-8 minutes.

Steps:

• Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well., In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.