Sauteed Carrots

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I saw this on tv today and had to try them when I saw that I had a 1 pound bag of baby carrots on hand. I wasn't even following the recipe, but just followed what she did on the show. I just put a dab of water in the pan with plenty of salt and pepper. I knew that they cooked for 7 minutes, so when it was down to just 3 more minutes, I also dumped in a bag of sugar snap peas, added just a little more water and continued cooking until it was done. WOW. It was amazing. And I didn't even put on any parsley or anything. (Didn't forget the butter though! You are left with tender veggies, not drowning in water and they are wonderfully seasoned with the salt and pepper. Butter is like the cherry on top of a Sunday. PERFECT. Thanks Ina!

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These are better and much quicker than roasted carrots.

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My husband started to make a negative comment about the carrots but once he put the first fork full he was in love.

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I always dread carrots as "the vegetable", not because I hate them but because they're never anything special. This recipe changed my mind. Incredibly easy to make. I couldn't stop eating the carrots. Simply awesome.

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Just delicious. I had 12 people for a BBQ, had churrasco, rice with onions (rice is a must in a Puertorrican dinner, fresh stream beans, fresh asparagus, lettuce and tomato salad and the carrots....Everybody asked for the recipe....They are sabrosos.

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After tossing it in the melted butter I added one packet of Splenda and then the parsley. Wow....this really made the carrots come alive. My mother used regular sugar in a similar recipe so either way...this is a keeper.

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this dish was tasty, pretty and easy. i actually served it for thanksgiving and my mother-in-law loved it! the second time i made it, i used a little less butter to make it healthy for my husband and it was still delicious. thanks again, ina!

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This recipe is easy and delicious. It can be partially prepared in advance which makes it great for dinner guests. It looks beautiful on the plate too!