Butter Baked Carrots Recipes

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BUTTERY COOKED CARROTS

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

Provided by beckie

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 3



Buttery Cooked Carrots image

Steps:

  • Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  • Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g

1 pound baby carrots
¼ cup margarine
⅓ cup brown sugar

BUTTER-ROASTED CARROTS

I got this recipe from Cooking Light. I loved it! Even my mother, who is not a big fan of cooked carrots, thought they were really good. A perfect side dish!

Provided by elisechristiane

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6



Butter-Roasted Carrots image

Steps:

  • Preheat oven to 425°.
  • Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

Nutrition Facts : Calories 62, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 178.6, Carbohydrate 6.2, Fiber 1.8, Sugar 3, Protein 0.6

2 cups diagonally cut carrots (2-inch)
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
cooking spray

QUICK AND EASY BAKED CARROTS

Baked carrots with light sweet glaze.

Provided by wilsondogg

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 5



Quick and Easy Baked Carrots image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Arrange carrots in a shallow baking dish. Spray with cooking spray and sprinkle with nutmeg, cinnamon, and sugar.
  • Bake in preheated oven until carrots are tender, 20 minutes.

Nutrition Facts : Calories 68.4 calories, Carbohydrate 15.7 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 101.4 mg, Sugar 8.1 g

1 bunch carrots, trimmed
butter-flavored cooking spray (such as I Can't Believe It's Not Butter®)
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon white sugar

ROASTED CARROTS

Provided by Trisha Yearwood

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 4



Roasted Carrots image

Steps:

  • Preheat the oven to 400 degrees F.
  • Line a large jellyroll pan with aluminum foil.
  • In a medium bowl, mix together the carrots, melted butter and salt. Spread out the carrots in a single layer on the jellyroll pan and roast until tender, stirring once, 25 to 30 minutes. Toss with the chopped herbs if using and serve.

2 pounds carrots, peeled and cut diagonally into 3-by-1/2-inch sticks
1 stick (8 tablespoons) butter, melted
1 teaspoon salt
2 tablespoons chopped fresh dill or parsley (optional)

BUTTER BAKED CARROTS

If you're looking for a quick-to-fix side dish, look no further. Gladys De Boer of Castleford, Idaho covers colorful carrots in a rich cream sauce in a rich cream sauce before finishing the casserole with a crispy and golden bread crumb topping.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 9



Butter Baked Carrots image

Steps:

  • Place 1 in. of water in a saucepan; add carrots. Cover and bring to a boil. Reduce heat; cook for 8-10 minutes or until crisp-tender., Meanwhile, in another saucepan, saute celery and onion in 3 tablespoons butter until tender. Stir in flour, salt and pepper until blended. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Drain carrots; place in a greased 8-in. square baking dish. Top with the white sauce. Melt the remaining butter and toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until mixture is bubbly and topping is golden brown.

Nutrition Facts : Calories 179 calories, Fat 11g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 348mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.

1-1/2 pounds carrots, cut into 3-inch julienne strips
1/4 cup chopped celery
2 tablespoons chopped onion
6 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk
1/2 cup dry bread crumbs

GARLIC ROASTED CARROTS

Fresh garlic and garlic powder each bring slightly different notes to this roasted carrot recipe. These are addicting, so you might want to double the recipe!

Provided by France C

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 4

Number Of Ingredients 6



Garlic Roasted Carrots image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
  • Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 158.8 mg, Sugar 5.5 g

1 pound carrots, peeled
2 tablespoons salted butter, melted
2 cloves garlic, minced
½ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon minced fresh parsley

BUTTER ROASTED CARROTS

This is almost too simple to post, but after tasting carrots made this way I won't ever boil them again. The carrots soften and caramelize and are very sweet.

Provided by Cookin-jo

Categories     Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 2



Butter Roasted Carrots image

Steps:

  • Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even sizes.
  • Place carrots in a casserole dish and dollop butter on top.
  • Cover and roast at 350°F for 1 hour, stirring at 20 minute intervals.

Nutrition Facts : Calories 144, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 207.3, Carbohydrate 21.8, Fiber 6.4, Sugar 10.8, Protein 2.2

2 lbs carrots
2 tablespoons butter

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