No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants
Braised Carrots

Braised Carrots

  • Yield: 4


  • 1 1/2 pounds carrots, peeled, cut into 3-inch lengths and halved lengthwise (thicker ones quartered)
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper


  • Add carrots, butter, salt, and pepper to a 2-quart or larger pot. Add 1 cup water and bring to a boil over high heat. Stir, cover pot, reduce heat to low, and cook for 20 minutes. Remove lid and stir. If a lot of water remains, increase heat to medium-high and continue to cook until most liquid has evaporated and carrots are fork-tender and sweet, 8 to 10 minutes longer. Drain and serve.