Description

These Candied Carrots are a delightful combination of sweetness and simplicity. Made with fresh carrots, brown sugar, and butter, this side dish is perfect for any quick dinner. Enjoy the irresistible flavor that complements your meals effortlessly!

Ingredients

Scale

1 ½ lbs carrots (10-12 medium carrots, or 5 cups baby carrots)
1 cup water
2 tablespoons unsalted butter
¼ cup brown sugar or pure honey
½ teaspoon ground cinnamon
½ teaspoon fine or flaked salt
optional garnish: chopped fresh parsley or other herbs

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Instructions

If using whole carrots, peel and trim them, slicing them into ¼-inch thick rounds to ensure even cooking. You should have about 5 cups of carrots.
Add the sliced carrots and water to a large skillet with a tight-fitting lid over medium-high heat. Bring to a boil, then reduce to simmer. Cover and cook until the carrots are fork-tender, about 8 to 10 minutes.
Drain the carrots and return them to the skillet. Place the skillet over medium heat and add the butter, brown sugar, cinnamon, and salt.
Stir the mixture until the sugar begins to thicken and coats the carrots, for about 5 minutes.
Remove from heat and transfer the carrots to a serving platter. Optionally garnish with fresh chopped parsley.

Notes

For a pop of flavor, consider adding a pinch of nutmeg to the sugar mix while cooking.
You can use baby carrots to skip the initial peeling and cutting step.
Feel free to experiment with different herbs as garnishes for varied flavors.

Nutrition

Serving Size: 1 serving
Calories: 145
Sugar: 10g
Sodium: 200mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 3g
Protein: 1g
Cholesterol: 15mg