|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 2g||8%|
|Total Sugars 4g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This tasty recipe for buttered baby carrots is the perfect side dish for a weeknight dinner and is a delicious addition to a holiday meal. Because they are a bit sweeter than regular-sized carrots, everyone loves them, including small children. Serve these carrots with everything from roast chicken to meatloaf or grilled steaks or hamburgers.
These carrots are super easy to prepare because you don't have to peel them. You do need to look them over first, though, and remove any that are split. Trim any carrots that may have some green attached.
Click Play to See This Buttered Baby Carrots Recipe Come Together
1 pound baby carrots
2 tablespoons unsalted butter
Kosher salt, to taste
Freshly ground black pepper, to taste
Steps to Make It
Gather the ingredients.
Place the carrots in a saucepan and add water to cover by 1/2 inch.
Bring to a boil over high heat.
Lower the heat to medium and simmer the carrots for 3 to 6 minutes, or until tender when pierced with a fork.
Remove the saucepan from the heat, drain the carrots, and turn the heat off. Return the carrots to the saucepan and add the butter.
Place the saucepan with the carrots and butter on the burner with the heat off.
Let the butter melt; stir gently to coat carrots. Sprinkle with salt and pepper and serve immediately.
Are the Bags of Baby Carrots Immature Carrots?
The bags of little carrots with rounded edges (shaped like mini hot dogs) that are labeled "baby carrots" are not truly "baby" carrots; real baby carrots are those that were harvested young. The packaged "baby carrots" are full-sized carrots that have been trimmed down to a smaller size using a special machine.
- Don't be tempted to replace the fat in this recipe; the use of the butter provides the flavor for these carrots while margarine or olive oil won't result in the same flavorful side.
- This recipe is easily doubled or tripled if you are going to be serving more than four people.
- Add some chili powder and cumin to give this a Tex-Mex twist, or sprinkle over dried herbs such as thyme, oregano, or basil for some color and earthiness.
- Garnish with chopped green onion or chopped flat-leaf parsley.
- To make this recipe with sliced whole carrots, increase the cooking time to 4 to 7 minutes. Taste the carrots; when they are tender but still slightly firm they are done.