- 2 cups fresh or frozen sliced carrots
- 1 tablespoon butter
- 2 tablespoons sliced green onions
- 1 tablespoon water
- 1/4 teaspoon salt
- Chopped fresh parsley
- In a large saucepan, combine first five ingredients. Cover and simmer for 8-10 minutes or until the carrots are crisp-tender. Sprinkle with parsley. Yield: 4 servings.
Originally published as Quick Carrots in Taste of Home December/January 1995, p11
Reviews for Quick Carrots
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Reviewed Nov. 4, 2013
"Very easy but nothing special."
Reviewed Oct. 30, 2011
"Super easy and a great way to use leftover green onions. I'll definitely make this again!"