Yield: 6 servings
Candied Carrots
This candied carrots recipe is a classic that may easily become your new favorite side dish! Just a few simple ingredients make these carrots a sweet and delicious addition to any meal.
Ingredients
- 2 lbs carrots, peeled and cut into 2 inch pieces
- 1 cup water
- ⅓ cup packed brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1 teaspoons salt
- freshly ground black pepper, to taste
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Instructions
- In a large saucepan with a lid, bring all ingredients to a boil. Lower heat to a simmer and cover. Cook for 10 minutes, stirring as needed.
- Uncover and increase heat to medium-high. Cook, stirring often, until liquid is reduced to a glaze and carrots are tender, about 10 minutes.
- Serve immediately!
Notes
Store: Transfer cooled leftover carrots to an airtight container and store in the refrigerator for up to 5 days.
Reheat: Heat carrots on the stove, stirring occasionally, or in the microwave. To loosen glaze, add a splash of maple syrup or a couple of teaspoons of hot water.
Freeze: Transfer cooled carrots to a freezer safe bag or airtight container. Freeze for up to 3 months. For best results, thaw in the fridge overnight before reheating.
Similar-Sized Carrots: Cut your carrots to roughly the same size for even cooking.
Substitute Baby Carrots: Make this recipe faster and easier by using baby carrots! Evenly sized, pre-peeled and washed these provide a great short-cut for busy cooks. Rinse and dry before adding to the recipe.
Candied Carrots with Garlic: Try mincing or pressing a few garlic cloves and add while cooking for a savory addition.
Fresh Herbs: Customize by adding a couple of tablespoons of your favorite, finely chopped herb. Thyme, basil (pictured), tarragon, or parsley add color and a subtle flavor.
Keep Warm: Serving a crowd? Keep these carrots warm in a crockpot set to warm. Give them a stir occasionally.
Nutrition
Serving: 1serving, Calories: 176kcal, Carbohydrates: 27g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 498mg, Potassium: 504mg, Fiber: 4g, Sugar: 19g, Vitamin A: 25493IU, Vitamin C: 9mg, Calcium: 67mg, Iron: 1mg