Butter Roasted Carrots

From: Tisherself

On Nov 10, 2009

Not wanting our carrots taste steamed, I cooked them for the first twenty minutes without any lid. During the last forty minutes, I added a loosly fitting piece of aluminum foil that would let steam out. I did stir the carrots as mentioned. They turned out to be delicious! We'll be cooking carrots this way again often! Thank you!

From: Hi-desertKath

On Nov 5, 2009

I made these and I am not sure if I did it right or not. Some of the other reviewers mentioned that their carrots carmelized. Mine did not. Since they were cooked with a lid they were just steamed. They were good but not exactly what I expected. Was I supposed to remove the lid at some point? The word "roasted" would indicate so. I will make them again because they were good and it is just sooo easy to put them in the oven if you are baking other parts of the meal. Thanks for the recipe. I will probably mess with it next time and see if I can find the elusive carmelization!

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!