Skip to main content

Chive Buttered Carrots

I'm kicking off Holiday Side Dishes week with one of our favorite vegetables, carrots! I found this recipe on the Taste of Home site, and I love it because it's only 5 ingredients and works well with either fresh or frozen carrots. 

I used frozen carrots this time around, but luckily my chives are still going strong so I was able to use fresh. I love my herb cutting scissors, they are a huge time saver!  Dried chives would work fine too, use 1 to 2 teaspoons.  If you don't like chives you can use rosemary or thyme. 

Thank you so much to Heather from Hezzi-D's Books and Cooks for hosting #HolidaySideDishes Week and be sure to go and check out all the other fantastic recipes being shared using the links down below!

Chive Buttered Carrots

Chive Buttered Carrots
Author: Jolene's Recipe Journal

Ingredients

  • 2 1/2 pounds carrots, diagonally sliced 1/2 inch thick
  • 6 tablespoons butter, cubed
  • 1/4 to 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 to 2 tablespoons minced fresh chives

Instructions

  1. Place 1 in. of water and carrots in a large saucepan; bring to a boil. Cook, covered, 3-4 minutes or until crisp-tender. Drain well.
  2. In a large skillet, heat butter over medium-high heat. Add carrots, salt and pepper; cook and stir 1-2 minutes or until carrots are tender. Sprinkle with chives.

Recommended Products


Here's more Side Dish Recipes:




Comments

  1. Carrots is one of Frank's favorite vegetables so we have them a lot. Happy to have another recipe to change it up a bit. Thanks.

    ReplyDelete
  2. We love carrots and with chives too. Love that it's so easy to make

    ReplyDelete
  3. I think carrots are so delicious and totally overlooked in the side dish category! These are so delicious!

    ReplyDelete
  4. I love the idea of Chive Butter. It sounds delicious!

    ReplyDelete
  5. Love the flavor profile of this vibrant side! This will a hit right away in our home!

    ReplyDelete
  6. Yum. Carrots are always a favorite recipe in my home.

    ReplyDelete
  7. Carrots are so underappreciated. But they are so delicious! Especially cooked with butter and chives. Yum!

    ReplyDelete

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper. Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed.   They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microwave for a quick

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut in 1/4" piec

Double Layer Pineapple Upside Down Cake

Back in the day I used to bake from home for extra money.  This was one of the most popular items.  Cake mix sizes have changed and if you're using the 15.75 ounce ones bake them in 8" pans. If you want to use the 9" rounds, you can also use this cake mix upsizer to make up the difference between the old and new cake mix sizes.  If the layers are too thin, you'll never be able to flip and stack them without a mess. Be sure to keep track of which pan has the pineapple rings and cherries in it and which doesn't so that you can easily turn them out onto the plate in the right order.    Double Layer Pineapple Upside Down Cake Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 10 ounce jar maraschino cherries, drained 1/2 stick butter 1/2 cup packed brown sugar 8 ounce can pineapple slices 8 ounce can crushed pineapple with juice 1 package yellow cake mix (15.75 ounces) Instructions Preheat oven to 350 degrees F. Melt butter and coat the