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Chive Buttered Carrots Recipe
Chive Buttered Carrots Recipe photo by Taste of Home

Chive Buttered Carrots Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings

Ingredients

  • 2-1/2 pounds carrots, diagonally sliced 1/2 inch thick
  • 6 tablespoons butter, cubed
  • 1/4 to 1/2 teaspoon seasoned salt
  • 1/4 teaspoon pepper
  • 1 to 2 tablespoons minced fresh chives

Nutritional Facts

3/4 cup equals 134 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 206 mg sodium, 14 g carbohydrate, 4 g fiber, 1 g protein.

Directions

  1. Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well.
  2. In a large skillet, heat butter over medium-high heat. Add carrots, seasoned salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives. Yield: 8 servings.
Originally published as Chive Buttered Carrots in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p148

Nutritional Facts

3/4 cup equals 134 calories, 9 g fat (5 g saturated fat), 23 mg cholesterol, 206 mg sodium, 14 g carbohydrate, 4 g fiber, 1 g protein.

Reviews for Chive Buttered Carrots

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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MY REVIEW
Reviewed Aug. 24, 2011

"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!"

MY REVIEW
Reviewed Aug. 12, 2011

"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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