Hot Buttered Carrots

This is an easy, healthy and pretty easy recipe for the new year. It requires just a few ingredients and some patience. Even the ingredients are a bit negotiable. Have no baby carrots? Cut up a few larger carrots. No butter? Substitute margarine or olive oil. Add whatever seasonings you have on hand or what sounds good. Add this side dish to your next meal!



  • 1 pkg. baby carrots (or enough cut carrots to make a single layer in your skillet)
  • 3 T. butter
  • 1/2 c. water
  • Salt and pepper
  • Seasoning options (pick one or just stick with salt and pepper):
  • 1 t. dill weed
  • 1/4 t. curry powder
  • 1/2 t. garlic salt


  • Heat a cast iron skillet on medium-high heat.
  • Add carrots and 1 T. butter; stir 2-3 minutes.
  • Add water, stir gently and cover with foil (no need to crimp the edges too tight).
  • Reduce heat to medium-low and let simmer 15 minutes.
  • Lift foil and stir. Cover again and let cook another 10 minutes.
  • Take the foil off and cook until water is evaporated.
  • Add remaining butter and season with seasonings.

The carrots should be slightly glazed.

Just fyi, here are the carrots with all the liquid And this is what it should look like halfway through

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