Recipe courtesy of Rachael Ray
Recipe courtesy of Rachael Ray
Show:
30 Minute Meals
Baby Carrots
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- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 148
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 428 mg
- Level: Easy
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 148
- Total Fat
- 9 g
- Saturated Fat
- 6 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 11 g
- Protein
- 1 g
- Cholesterol
- 23 mg
- Sodium
- 428 mg
Ingredients
Directions
- Place baby carrots in 1/2-inch of water with butter, sugar, and salt. Bring water to a boil, cover pan, and reduce heat to simmer. Cook carrots 7 or 8 minutes, remove lid, and raise heat to medium high. Reduce water until it almost evaporates, a couple of minutes. Turn carrots in sauce and taste to adjust seasonings and serve.
