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My Nana was a great cook. One of those women who never measured and couldn’t tell you the recipes she used, she had just been making them for decades. Most of my memories of her food come from when I was very small, about the second grade or before. I have a few strong memories sitting around the table next to her tiny kitchen in Daytona Beach, Florida, and one of them is these carrots.
To tell you the truth, I don’t even know why that memory is so vivid. They’re just carrots, but my sister was over when I was making these and said “those remind me of Nana.” There’s something about them.
This recipe is one of the easiest things you could make. It’s also so delicious that my husband often requests “those carrots.” Ready in just about 15 minutes, these are a welcome side to any dinner.
First, peel and cut the ends off about 2 pounds of carrots.
Place a carrot at a 45 degree angle to your knife, and cut 1/2 inch pieces.
Boil in lightly salted water for about 10 minutes. Drain, add 2-3 tablespoons of butter. Salt and pepper to taste. Put a lid on the pot and sauté in butter for a few minutes, until tender.
Comment below when you make these tasty carrots!
- 2 pounds carrots
- 2-3 tablespoons of butter
- Peel carrots.
- Cut off both ends of each carrot and cut 1/2 inch pieces on a diagonal.
- Place chopped carrots in a medium saucepot with enough water to cover the carrots by 2 inches or so.
- Turn the heat on medium.
- Bring water to a boil, lightly salt, and cook for 10 minutes, or until almost tender.
- Drain the water out and return pot with carrots to the stove.
- Add 2-3 tablespoons of butter, and cook another 5 or so minutes on medium-low heat, until tender.
- Salt and pepper to taste.