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Butter-Glazed Carrots
Ingredients
-
1/2
cup water
-
1
pound carrots, peeled and cut into 1/2-inch-thick diagonal slices
-
2
tablespoons butter or margarine, softened
-
1
- 2
teaspoons dried tarragon or basil, crushed
-
Salt
-
Ground black pepper
Directions
1. In a 2- to 2-1/2-quart saucepan bring the water to boiling. Add the carrots and cook, covered, in the boiling water for 8 to 10 minutes or until carrots are just tender; drain off water.
2. Add butter and tarragon to the saucepan. Stir until combined; if necessary, heat over low heat to melt butter completely. Season to taste with salt and pepper. Makes 4 servings.
From the Test Kitchen
- Equipment Microwave directions:In a microwave-safe baking dish or casserole combine carrots and 1/4 cup water. Cover and microwave on 100-percent power (high) for 7 to 9 minutes or until carrots are just tender, stirring once. Drain off water. Add butter and tarragon to the baking dish. Stir until combined; if necessary, microwave for 10 to 20 seconds more to melt butter completely. Season to taste with salt and pepper.
- Variation Maple-Glazed Carrots:Prepare as above, except use 1 tablespoon butter, omit the herb, and add 2 tablespoons maple syrup and 1 tablespoon sesame seeds, toasted.
Nutrition Facts
(Butter-Glazed Carrots)
- Servings Per Recipe 4,
- Calories 98,
- Protein (gm) 1,
- Carbohydrate (gm) 11,
- Fat, total (gm) 6,
- Cholesterol (mg) 15,
- Saturated fat (gm) 4,
- Monosaturated fat (gm) 2,
- Dietary Fiber, total (gm) 3,
- Vitamin A (IU) 16861,
- Vitamin C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Sodium (mg) 261,
- Potassium (mg) 336,
- Calcium (DV %) 40,
- Iron (DV %) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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