Put carrot chunks or baby carrots in a saucepan and cover with water. Simmer until soft (10 minutes maybe). Drain (saving the water for soup if you keep a container in the freezer or refrigerator).
Put a pat of butter on the carrots and sprinkle with a spoonful of brown sugar and stir until melted.
[…] served it with rice and cooked carrots and it was a huge […]
[…] is simple but good. Serve it with mashed potatoes and a salad or if you’re energetic some cooked carrots or delicata squash. {"@context":"http://schema.org","@type":"Recipe","name":"Crockpot Rump […]
[…] just something to chop and add to a green salad. When the girls were younger, I would often make cooked carrots, which were always happily eaten, or I would just peel and slice them for snacking. Here they are […]
[…] with rice, cooked carrots, and garlic […]
[…] of last minute attention. You can sit and visit with company while your side dishes of rice and carrots cook, then pay a bit of last-minute attention. I cooked up my rice with chicken broth instead of […]
[…] although if you use low-fat ground beef or turkey and have some vegetables on the side, liked cooked carrots, it’s not too […]
[…] Cooked carrots […]
[…] I served this with mashed potatoes and cooked carrots. […]
I made these again and added a bit of Dijon mustard. I liked them but the kids were less than thrilled so perhaps this is a better grown-up variation.
I love eating carrots this way. You can also just buy the can of carrots and throw them on the stovetop for a quickie. 🙂
My daughter only eats them if they have brown sugar on them. 😉