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.
You slice a pound of carrots or you can skip that and use baby carrots. I will tell you I prefer the sliced carrots best. Then add them to a sauce pan with some chicken broth, a little butter, and a little sugar. Bring to a boil and cook until the carrots are tender.
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. Then seasoned with salt and pepper. Thanks again for sharing Amy! These sweet carrots are my favorite way to cook carrots now. I always make these now any time we have roast with mashed potatoes.
- CHICKEN BROTH
- SALT AND PEPPER
Real Mom Kitchen
- 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
- Place everything together in a small saucepan. Bring to boil and cook until carrots are tender. Drain and serve. Serves 4-6.