Candied Carrots Recipe
Sweet and buttery, these Candied Carrots make a perfect side dish for holiday dinners or weeknight meals. With a delicious glaze, they're sure to be a crowd-pleaser!
Equipment
- Medium saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Serving bowl
Ingredients
- 1 lb carrots peeled and sliced into rounds or sticks
- 3 tablespoons butter
- 3 tablespoons brown sugar
- 1 tablespoon honey or maple syrup optional for extra sweetness
- ¼ teaspoon salt
- Pinch of cinnamon or nutmeg optional, for a warm spice note
- Fresh parsley chopped, for garnish (optional)
Instructions
- Cook the Carrots
- Place the sliced carrots in a medium saucepan and add enough water to cover them. Bring to a boil and cook for 5-7 minutes, or until the carrots are tender but not mushy. Drain and set aside.
- Prepare the Glaze
- In the same saucepan, melt the butter over medium heat. Add the brown sugar, honey (if using), salt, and optional cinnamon or nutmeg. Stir continuously until the sugar dissolves and the mixture becomes smooth and bubbly, about 2-3 minutes.
- Glaze the Carrots
- Add the cooked carrots back to the saucepan and gently toss them in the glaze. Continue cooking for 2-3 more minutes, allowing the carrots to become coated and caramelized.
- Serve
- Transfer the candied carrots to a serving bowl and garnish with fresh parsley if desired.