I must thank Amy at The Sister’s Dish for this simple but fabulous dish. If you have cooked carrots on your Thanksgiving menu, then you ought to try this recipe for sweet carrots. I don’t think I’ll ever be able to have carrots on the side any other way again. This just adds to the flavor. This just makes your carrots even better.
I did use bouillon with water for the chicken broth and I boiled my carrots for about 20 minutes. Of course, after I drained all the liquid off the carrots, I added a little butter and coat the carrots. Thanks again for sharing Amy!
Here is what you need to make the
Sweet Carrots
- CARROTS
- CHICKEN BROTH
- BUTTER
- SUGAR
- SALT AND PEPPER
Sweet Carrots
Ingredients
Scale
- 1 pound carrots, peeled and sliced or 1 pound baby carrots
- 1 cup chicken broth
- 1 Tbsp butter
- 1 Tbsp sugar
- salt and pepper to taste
Instructions
- Place everything together in a small saucepan. Bring to boil and cook until carrots are tender. Drain and serve. Serves 4-6.
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Original pict from the post. Picture above was updated in Feb. 2013.
7 comments
[…] recipe comes again from Rachel at The Sisters Dish. She posted this recipe along with the sweet carrots. I made this roast to have right along with those sweet carrots. It is […]
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[…] and flavorful gravy. Also, just in case you are wondering, in the photo I served this roast up with sweet carrots and 30 minute rolls. This entire meal is a family […]
what is “1 T”? 1 tablespoon or teaspoon? Thanks!
When used alone in a recipe, a capital “T” always means tablespoon. A lower case “t” always means teaspoon. I hope this helps!
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[…] Sweet Carrot […]
We love cooked carrots so I will definitely be trying this recipe. Have you ever used baby carrots?