- 3 cups sliced or baby carrots
- 1 tablespoon finely chopped onion
- 1 to 2 tablespoons butter
- 2 tablespoons chopped chives
- 1/8 teaspoon garlic salt
- In a medium skillet, saute carrots and onion in butter for 4 minutes; reduce heat. Cover and cook for 8-10 minutes or until carrots are tender. Toss with chives and garlic salt. Yield: 4 servings.
Originally published as Chive Carrots in Taste of Home Meals in Minutes Calendar Annual 1997, p11
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Reviewed Jul. 1, 2011
"Very delicious! My husband who is not a huge fan of vegetables even loved it and recommended I make it the next time we have company. Easy and wonderful!"