A simple and delicious way to create a carrot side-dish.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place carrots into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain.

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  • Melt butter in a skillet over medium heat. Stir in carrots; cook and stir for 1 to 2 minutes.

  • Sprinkle Parmesan cheese on top. Wait 30 seconds before stirring into carrots. Cook and stir for 2 more minutes.

Cook's Note:

Chopped onions may also be added at the time you first put the carrots into the pan of melted butter/ margarine.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

57.3 calories; 2 g protein; 7.4 g carbohydrates; 6.5 mg cholesterol; 112.8 mg sodium. Full Nutrition

Reviews (46)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2012
This is also good if you roast your baby carrots. Just toss with a little melted butter or EVOO, bake at 350 for 20-25 minutes, then toss with grated parmesan. It's one of our favorite side dishes. Read More
(117)

Most helpful critical review

Rating: 2 stars
10/07/2014
the salty richness of parm cheese doesn't blend well with the natural sweetness of the carrots in my opinion. Won't try it again.- Read More
(1)
59 Ratings
  • 5 star values: 31
  • 4 star values: 17
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
02/18/2012
This is also good if you roast your baby carrots. Just toss with a little melted butter or EVOO, bake at 350 for 20-25 minutes, then toss with grated parmesan. It's one of our favorite side dishes. Read More
(117)
Rating: 5 stars
03/12/2012
I loved this recipe, but did it baked/roasted. I just cut baby carrots in half (or bigger carrots into little pieces) and put them in a bowl with 2 tablespoons of melted butter and 1/4 parmesan cheese. After mixing it together, I put them in the toaster oven for 20 min and they were delicious! Yum! Read More
(51)
Rating: 4 stars
03/03/2012
VERY good! While the title "implies" baby carrots are the star ingreident, I don't see the point, considering the recipe submitter's instructions are to chop them.... As Sara Jo did, I also roasted my carrots - and prep couldn't have been easier! I only had one hiccup (completely my fault since I didn't follow becky's instructions). It took FAR longer than 25 minutes / 350 degrees for my carrots to cook thru. I'm not sure if Sara based her roasting timeframe on using whole or chopped carrots (which obviously makes a difference - I roasted whole baby carrots), so I'll just consider it a "loose" guideline. :) My carrots took nearly 45 minutes to cook, but it was WELL worth the wait! Roasting is just plain AWESOME - it brings out the natural sweetness that you lose with other cooking methods, IMHO. NOTE: I sprinkled my carrots with cheese AFTER they were out of the oven, but wish I would have tossed them with it (and the EVOO I coated them in) beforehand. What didn't adhere to my carrots ended up as clumps of partially melted cheese, but was delicious nonetheless. :) Served alongside chicken Parmesan, a PERFECT pairing! Thanks for sharing, becky! I now have a new way to enjoy one of my favorite vegetables! :-) Read More
(47)
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Rating: 5 stars
02/21/2012
Simple and delicious is right! I used full size carrots and it still worked great. Read More
(14)
Rating: 5 stars
06/06/2012
Easy delicious and different. My husband raved over these. This from a man who loves his carrots as is plain and no frills. He had seconds and he even asked if I could make this for Thanksgiving instead of "those candied yams". So 5 stars because he raved. I liked them too but for me they weren't my favorite dish ever. I added a spoonfull of brown sugar to the butter as it melted and a sprinkle of salt. Read More
(6)
Rating: 5 stars
03/25/2012
Who knew something with this few ingredients could be so yummy! I used salted butter and steamed these until tender but still stiff then transferred them to a foil pouch and finished cooking them on the grill adding the parmesan the last five minutes. Amazing thanks for the recipe it will be used often:) Read More
(5)
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Rating: 5 stars
03/28/2012
Delicious.. I added chopped parsley and s&p Read More
(5)
Rating: 5 stars
03/20/2012
Very good-quick and easy. The parmesan crust was a nice savory contrast to the sweet carrots. Read More
(4)
Rating: 4 stars
01/15/2013
I liked that this was so simple and easy with ingredients I have on hand. Plus there was no added sugar which I liked because carrots are sweet enough themselves. The parm cheese globbed up even though I waited a bit before mixing it in as the recipe states. It didn't add much flavor though but I liked the recipe overall. Read More
(4)
Rating: 2 stars
10/07/2014
the salty richness of parm cheese doesn't blend well with the natural sweetness of the carrots in my opinion. Won't try it again.- Read More
(1)