Prep Time
10 Mins
Cook Time
25 Mins
Yield
8 Servings

How to Make It

Step 1

Melt butter in a large skillet over medium heat. Stir in all ingredients; season with salt and pepper.

Step 2

Raise heat to high; bring to a boil. Reduce heat to medium-low, cover and cook until tender, about 7 minutes. Uncover, turn to high and boil until liquid is mostly evaporated, 10 to 12 minutes. Season with salt and pepper.

Fresh Start for Spring

Also appeared in: All You, February, 2008

Ratings & Reviews

mandofan's Review

klove10381
March 31, 2014
Good, quick...cooked carrots for 10 minutes and it was fine. 5 cups is approximately 2 pounds of carrots. (1-27-06)

klove10381's Review

mandofan
August 31, 2010
I made this for my boys tonight because I am dieting. I took a bite and thought it was very good for how simple it is to make. I did not use chicken stock because I always hate to waste the rest of the can and I don't have plans to use any more this week. I simply used water instead and again it is pretty good. Will the kids eat it....who knows, that changes from day to day anyways.

charoulli's Review

charoulli
September 09, 2009
I don't really care for carrots, but I served this recipe with Moroccan-Spiced Lamb Kebabs and I was surprised but how delicious they were! The honey taste isn't too strong and thick like other recipes. It was just enough to give the carrots a sweeter taste. They are easy to make and even the kids loved them.