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Garlic Butter Cooked Baby Carrots

A simple and satisfying dish, Garlic Butter Cooked Baby Carrots are tender, flavorful, and require only minimal prep time. Perfect as a nutritious side that complements any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 70
Ingredients Method Notes

Ingredients
  

For the Carrots
  • 1 pound baby carrots Preferably pre-washed; they save you prep time.
  • 2 tablespoons unsalted butter Adds richness to the dish.
  • 1 teaspoon extra virgin olive oil Enhances flavor while keeping the recipe heart-healthy.
  • 1 tablespoon chopped fresh garlic Provides that essential aromatic flavor.
  • to taste freshly ground pepper Brightens the overall taste of the dish.
  • 2 teaspoons chopped fresh dill (optional) For a fresh herbal note.
  • pinch salt for boiling water Enhances the flavor of the carrots as they cook.

Method
 

Preparation
  1. Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt to the water.
  2. Add the baby carrots to the boiling water, simmering for 4 to 7 minutes until fork-tender.
  3. Once tender, drain the water. Return the pot to the stovetop over medium heat.
  4. Add unsalted butter, olive oil, chopped garlic, freshly ground pepper, and a pinch of salt to the pot.
  5. Cook while stirring often, monitoring the garlic until it turns lightly golden, about 4 to 6 minutes.
  6. Remove from heat and mix in chopped fresh dill if desired. Serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water. Carrots can be frozen in a freezer-safe container for up to three months.