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Creamy Carrots

creamy glazed carrots

Try this creamy way to serve carrots and see everyone eat them at your table. Cream cheese and chives make the perfect dressing.

  • Duration
  • Cook Time
  • Prep Time
  • 6 servings, 1/2 cup each ServingsServings


  • 1-1 1/2 lb. carrots, peeled, diagonally cut into thin slices
  • 1/2 cup fat-free reduced-sodium vegetable broth
  • 2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 2 tablespoon chopped fresh chives


Bring carrots and broth to boil in large skillet on medium-high heat; cover. Simmer on medium-low heat 8 to 10 min. or until carrots are crisp-tender.

Uncover; simmer 8 to 10 min. or until most the broth is cooked off and carrots are tender.

Remove from heat. Add cream cheese; stir until melted. Sprinkle with chives.


Substitute green onions for the chives. 

Special Extra: 
Serve topped with freshly cracked black pepper.

Nutrition Bonus: 
Carrots, high in vitamin A, taste extra special in a creamy sauce.

Nutrition Information Per Serving: 70 calories, 3.5g total fat, 2g saturated fat, 0g trans fat, 10mg cholesterol, 140mg sodium, 10g carbohydrate, 3g dietary fiber, 7g sugars, 2g protein, 340%DV vitamin A, 6%DV vitamin C, 4%DV calcium, 0%DV iron.

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