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It's nice to have a reliable side dish like this that pairs well with any entree. A friend shared the recipe with me several years ago, and I use it often.
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 182 calories, 12 g fat (7 g saturated fat), 31 mg cholesterol, 245 mg sodium, 19 g carbohydrate, 6 g fiber, 2 g protein.
Originally published as Chive Buttered Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p148
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Reviewed on Aug. 24, 2011 by rebertsch
My family normally does not like cooked carrots, but I decided to try this as I had no other fresh vegetables in the house. It was an immediate success! Even the carrot hater loved them. I have made this recipe again and changed the chives to savory and again to rosemary, the family liked all the different herb changes. I also reduced the water by half. Great recipe!
Reviewed on Aug. 12, 2011 by galinthewoods
I placed the wet carrot slices in a covered glass dish and microwaved them at full power for 10 minutes and saved vitamins and time. I didn't use the full amount of butter and they still turned out great. I liked the seasonings on the carrots and they make them taste better than just the standard butter, salt, and pepper.
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