Cracker Barrel Carrots
Cracker Barrel Carrots make an excellent side dish to many different meals. This copycat recipe is my favorite and loaded with sweet flavor.
Servings: 6
Cost: $2.60, $0.43 per Serving
Ingredients
- 2 pounds Baby Carrots
- 2 Tablespoons Butter
- 1 Tablespoon Brown Sugar
- 1 teaspoon Salt
Instructions
- Thoroughly wash 2 pounds baby carrots and place them in a saucepan. Pour water over the carrots until they are completely covered.
- Cover the pan and bring to a boil over medium high heat. Then reduce the heat to medium and cook covered for 20–25 minutes until the carrots are fork tender.
- Once the carrots are cooked through, pour half of the water out of the pan. Stir in 2 Tablespoons butter, 1 Tablespoon brown sugar, and 1 teaspoon salt. Stir to combine all the ingredients.
- Cover and cook for 6–7 more minutes, watching closely so the carrots don’t get mushy.
- Taste test and add more salt if needed.
- Then serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 94kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 536mg | Potassium: 362mg | Fiber: 4g | Sugar: 9g | Vitamin A: 20967IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg
