This is a delicious straightforward baby carrots recipe that feeds four to 6 people for a side dish.

I really like eating baby carrots. I'm keen on them raw for a quick snack or together with a sandwich at lunch or dinner. Whenever I happen to be am cooking chicken noodle, turkey noodle, beef and noodle, or vegetable soup, I simply put them in the soup pot intact. Their tiny size makes certain that I don't have to work over chopping them up for stews but still they're robust enough to end up being simmered for a long time in the pot without shredding. Down below is a recipe for baby carrots as the side dish.

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1 lb or 16 oz . of peeled, raw baby carrots (if you use homegrown carrots out of your garden, you will need eight or ten carrots to do this recipe)

3 tbsps white sugar

1 tbsp . unsalted butter

Pinch of salt

Water to cover

Assemble the carrots, sugar, butter and salt inside a medium size pot and put water until it merely barely covers the tops of your carrots. Bring water to a boil and then reduce heat to medium. Let the water to evaporate as your carrots boil and just put in a little bit of water as needed to help prevent the carrots from getting stuck to the pot. On occasion stir the carrots to guarantee thorough cooking. Carry on and cook the carrots at a gentle boil for eight or ten mins or until the carrots yielding when stuck with a fork. Drain all of the water and serve either warm or room temperature. 

It is easy to adjust this baby carrots recipe to own liking by using more sugar or salt. If you prefer a sweeter carrot recipe, add another tablespoon of white sugar. Make sure to adjust the sugar to water proportions ensuring that there is adequate water to dissolve the additional sugar.

If a lot of sugar is added to the carrots and the water inside the pot isn't increased, then the carrots could get sticky sweet and there is a risk for the sugar to burn in the boiling pot. Relish this baby carrots recipe!