Butter Roasted Carrots

From: LoversDream

On Jul 14, 2008

Had these last night with Kittencal's Beef or Pork Marinade and tenderizer (did London Broil on the grill, Oh my!!! mmmmm). These carrots were fantastic! Loved the flavor - very very simple way to cook them and what they add to a meal - makes me hate to call them a "side dish". They held there own in taste as well as compliments from the "eaters"..they were perfect with the London Broil and I don't believe I'll ever be guilty of boiling another poor carrot again. Thanks so much!

From: anonymous23

On May 22, 2008

How easy! I made this to go with Salmon with Honey and Mustard Glaze and mashed potatoes. And because they were in the fridge, I added pea pods and chopped walnuts to the carrots. The pea pods came out kinda strange (crispy), but the carrots were especially delicious--and I'm not a fan of carrots.

From: Marg (CaymanDesigns)

On Jan 6, 2006

EXCELLENT! We all loved the flavor and they were so easy to fix! I decided to try this recipe, rather than steam the carrots like I usually do, because I was making a casserole so the oven would be on anyway. I'm so glad I did! We all agreed we like them better than steamed so I'll be fixing this dish again. It did take mine about 10 more minutes to cook than called for, but that wasn't a big problem. One tip, we all preferred them after they had sat about 10 minutes too. The flavor seemed more intense. I was pleasantly surprised at how sweet the carrots were without any sugar or honey added. A definite winner! Thanks!

From: Emjay99

On Oct 21, 2005

The wonderful thing about this recipe is how the natural sugar in the carrots caramelizes and glazes them. Thank you for a recipe that is so simple and yet so absolutely delicious!