The very best carrots are the ones you pluck from the dirt, rinse with the hose, and eat raw. Since those aren’t always available, sometimes I do buy them from the grocery store. This is by far my favorite way to cook carrots. I don’t remember my mom ever making them any other way, and I don’t remember anyone ever complaining. They’re just so scrumptious! Fast, easy, & healthy, too. 

Mom always insisted that chives were to be snipped with kitchen shears. A sharp chef’s knife wouldn’t crush them as much, but a little bit of crush helps the flavor seep into the butter better.

If you’d rather avoid saturated fat, you could decrease the amount of butter or substitute olive oil for part or all. Otherwise, stick to the butter, it’s so tasty! (Did you see what I did there? “Stick” to the butter? As in, a stick of butter? Okay, maybe it’s a bit of a stretch. What can I say? I’m married to a punster!)

You’ll find a printer-friendly version of the recipe at the bottom of this page.

Ingredients:

8 large carrots

3 Tbsp butter

1 large bunch of fresh chives

Preparation:

1.) Snip the chives. Place in a small saucepan with the butter. Melt the butter over low heat, then keep warm.

2.) Peel the carrots, and cut into half-inch slices. I like crinkle cut, to give more surface area for the chives to cling to, but straight cut with a knife works, too. Or you can save yourself this whole step by buying your carrots pre-sliced.

3.) Place carrots in a steamer basket in a pot with about 3/4” of water in the bottom. Cover, and bring to a boil. Turn the heat down to medium-high, and steam for about 5 minutes or until fork-tender.

4.) Transfer the carrots to a serving bowl. Pour the chive butter over the carrots and gently stir to coat. Serve hot.