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Braised Carrots

Braised Carrots

A great, healthy side for any main dish.

  • 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
  • 1 tablespoon chopped fresh parsley leaves
  • 1 tablespoon chopped fresh mint leaves


  • 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, and reduce heat to low and cook for 20 minutes. Remove lid, stir again, and if a lot of water remains, increase heat to medium-high and continue to cook until most of the liquid has evaporated and carrots are tender and sweet, 8 to 10 minutes longer. Add te parsley and mint, and gently stir to combine.

Recipe Details