Food & Cooking Recipes Quick & Easy Recipes Buttered Carrots 3.2 (42) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 6 Buttered carrots are an excellent side for Roast Poussin with Prunes and Thyme. Ingredients 8 large carrots 3 tablespoons butter 1 tablespoon sugar Salt and freshly ground pepper Directions Trim and peel the carrots, and then cut them in half. Cut each half into long, thin matchsticks. Melt the butter over medium heat in a large skillet. Sprinkle in the sugar, and cook to melt. Add the carrots, and toss until they are coated. Cover carrot mixture, keeping lid slightly askew, and cook until the carrots are just tender, about 3 minutes. Season with salt and pepper, and toss to coat with melted butter and sugar. Serve immediately. Print