Sweet Buttered Carrots

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I think I’ve liked carrots since I was a little kid. My grandpa used to always say, “Have you ever seen a rabbit wearing glasses?” Sometimes I would respond no and other times I would respond yes. The yes would catch him off guard. Then I’d tell him Buggs Bunny wears glasses sometimes. He’d laugh at me. But he always said that to convince me to eat carrots. By the way, I’ve worn glasses since I was 7 years old and I’ve eaten carrots for as long as I can remember.

I must say, raw carrots happen to be my favorite. I’m just not a huge fan of cooked carrots. While I was in graduate school though, my grandma would make us dinner on Monday nights. One particular Monday she made cooked carrots and Mark and I just absolutely LOVED them. By far the best cooked carrots I’ve ever eaten! So I asked her how to make them one day. I’ll share the secret now. You’re welcome!

Keep in mind, you can make these carrots with regular sized carrots or you can used baby carrots. Truthfully both taste just as good as the other. Just make sure you peel and cut up your large carrots.

Now these carrots go through multiple steps. Okay truthfully, they are as simple as can be… Not joking!

And they go great with steak but also pork chops or chicken and noodles or really anything. They’re a great side and just think, Easter is coming up. Something to feed those “bunnies” and remember, have you ever seen a rabbit wear glasses?

Sweet Buttered Carrots


  • 7 large Carrots, peeled and cut into chunks (or baby carrots in similar quantity)
  • 1/2 cup Butter
  • Water
  • Salt and pepper
  • 1-2 tbsp sugar


Place carrots in water with a couple tbsp of sugar. Cook 15 minutes at a rolling boil or until they are tender. Then put butter, salt and pepper in a skillet. Melt butter. Drain carrots and add to the butter, saute 10 minutes. Place with your main meal and enjoy! YUM!


I told you they were easy!


*Pulled from my old blog Paved Dirt Roads

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