Cooked Carrots

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.

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Comments

  1. 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.

  2. 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. 😉

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