Cooked Carrots


Cooked Carrots

Yields: Plan for 1-2 whole carrots per person


  • about 12 medium carrots washed and sliced, or a large bag of baby carrots
  • sweetener of choice
  • 3 T. butter
  • salt


  • Put carrots in a saucepan that is large enough to contain the boiling water. Cover carrots with water and bring to a boil, reduce heat and simmer, covered or uncovered. When carrots are just at the fork-tender stage but not mushy, drain water and return carrots to pan on very low heat.
  • Add sweetener of choice. One suggestion is ½ cup brown sugar.
  • Add about 3 T. of butter.
  • Seasonings may be added such as salt, grated lemon peel or ginger.


Try fresh or dried herbs such as parsley, rosemary, or thyme.

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