Baby Carrots Glazed With Butter

1. 1

   Place the carrots in a heavy saucepan and barely cover with water.

2. 2

   Add the butter and cover.

3. 3

   Bring to the boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork.

4. 4

   Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter.

5. 5

   Watch them carefully or they will burn.

6. 6

   Add the chopped herbs and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.