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. 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!
Sweet Carrots
Ingredients
- 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.
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 […]
[…] Sweet Carrots […]
[…] 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?