Wednesday, March 18, 2015

Parmesan Crusted Baby Carrots

Hubby said these were ok but not amazing.
I probably won't be making them again.

1 pound carrots, chopped
1/4 cup parmesan cheese
2 teaspoons butter
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.
 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.

Raegan Mirick's photo.
They are pretty though!

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