Caramelized Carrots

These carrots are so easy to make, and have a sweet and salty thing going on with a touch of umami. You'll want to make these all the time!
5 minutes
20 minutes
Show nutritional information
This is our estimate based on online research.
Fat:8 g
Carbohydrates:3 g
Protein:0 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Place the carrots into a large skillet.
  2. Cut the tablespoons of butter in half, and place three on top of the carrots, and three in the bottom of the skillet around the carrots.
  3. Pour coconut aminos and water over the carrots.
  4. Season with a pinch of salt and black pepper.
  5. Turn burner on to medium heat, and cover with a lid.
  6. Cook for 20 minutes, or until tender.
  7. Remove the lid and spoon any remaining liquid over the carrots, as well as turn the carrots to coat in the sauce.


If there is a lot of liquid left after the carrots are tender, turn the heat up to high to reduce the liquid to a glaze, but there shouldn't be too much liquid left after the carrots cook.

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  1. gphillips
    February 9, 2014

    This was my first time to cook with coconut aminos and it was wonderful! My kids even ate them!! Will be making again!

  2. catfishpkt
    February 9, 2014

    This recipe is not wanting to appear in myKitchen. I also didn’t see it under the any of the filters, just the all recipe search.

  3. MandM
    February 24, 2014

    Great carrots! More like a dessert, and super simple!

  4. tracigolightly
    April 9, 2014

    These were easy and fabulous. My husband and kids devoured them.

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