Buttery Herbed Carrots

Hands-on Time:  5 minutes
Total Time:  20 minutes 

• carrots
• butter
• salt
• pepper
• parsley 

Chop the carrots up.  Place them in a dish that has a lid.  Add water to cover the carrots.  Cover the dish with the lid.  Place in the microwave and heat for about 12 minutes or until the carrots are soft.  Drain the water.  Add butter, salt, pepper and parsley to taste and mix.

If you dislike veggies as much as I do, then you will LOVE this recipe!

This recipe comes from my aunt.  She made it many years ago for me and I fell in love.  Only recently have I started making it again.  Just one of those that slips your mind and then when you remember it, it’s exciting!

And I know, know, it’s not quite a recipe.  I’m not a fan of non-specific recipes either.  But trust me, it will be okay!

For the carrots, I use either big, regular carrots or most often we’ve always got baby carrots on hand so I’ll just chop a bunch of those up.  Then you steam them in the microwave in water in a covered dish, I use a casserole dish, until they’re nice and soft.  A fork should easily stab into them, they should be almost mushy.

Then once the water’s drained off, add however much butter, salt, pepper and parsley you’d like!  Of course, the more butter and seasoning you add the less they’ll have the strong carrot taste.  And also the more butter the less healthy they are!  Yes, I know, but I’m not a huge fan of vegetables and won’t eat carrots, especially cooked carrots, much if not for this recipe.

This is my new favorite side dish.  It tastes delicious.  And whenever I’ve forgotten to plan for one, I’ve usually got carrots in the fridge and it’s so easy to whip up!