Candied Carrots

There’s something truly magical about the way Candied Carrots can transform a simple meal into a festive feast. I remember the first time I made these sweet little gems for a family gathering. The moment I lifted the lid to reveal those vibrant carrots glistening in a buttery glaze, everyone was drawn to the kitchen, curious about the enticing aroma. These carrots aren’t just a side dish; they’re a celebration of sweetness and warmth, perfect for bringing people together around the table. Whether it’s a chilly autumn evening or a holiday dinner, I find that Candied Carrots always steal the spotlight, making ordinary moments feel special.

Everything You Need for Candied Carrots

To create the best Candied Carrots, it’s essential to use quality ingredients that complement each other. The main players here are the fresh baby carrots, which provide a natural sweetness, and the rich combination of butter, dark brown sugar, and honey that creates a caramelized glaze. Together, they work harmoniously to enhance the flavor of the carrots, making this dish a standout at any meal.

• 1 pound baby carrots (patted dry to help the glaze stick better): These tender, sweet carrots are the star of the dish.
• ¼ cup water: This helps to steam the carrots initially, softening them just enough.
• ¼ cup salted butter: Adds richness and depth of flavor to the glaze.
• ¼ cup dark brown sugar (packed): Provides a deep, caramel flavor that enhances the natural sweetness of the carrots.
• ¼ cup pure honey: Sweetens the glaze and adds a lovely floral note.
• ¼ teaspoon fresh cracked black pepper (optional): A hint of spice that balances the sweetness.
• 2 teaspoons fresh chopped flat-leaf parsley (for garnish): Adds a fresh touch and a pop of color.

Cooking Method for Candied Carrots

Cooking Candied Carrots is not only easy but also a delightful experience. You’ll enjoy the process as the sweet aroma fills your kitchen. Follow these steps to create your own delicious batch of candied carrots that will impress everyone around your table.

1. Begin by gathering your ingredients. You’ll need your baby carrots, water, butter, dark brown sugar, and honey. Make sure your baby carrots are patted dry; this is a crucial step to ensure that the glaze adheres nicely when they cook.
2. Next, take a 10-inch skillet and add the carrots, water, butter, dark brown sugar, and honey. When everything is in the pan, place it over medium heat. You should start to see the butter melt, and the ingredients will begin to meld into a beautiful mixture.
3. Cover the skillet with a lid and let it cook for about 8 to 10 minutes. During this time, stir occasionally to prevent the carrots from scorching. You want them to be tender but still have a slight bite; check them with a fork after about 8 minutes.
4. Once the carrots are tender, remove the lid and increase the heat to medium-high. This step is essential for thickening the glaze. Continue to stir occasionally, allowing the mixture to reduce and become syrupy, approximately another 8 to 10 minutes.
5. As the glaze thickens, you’ll notice it clinging beautifully to the carrots. This is when you’ll want to add the optional cracked black pepper to give a subtle kick against the sweetness. Stir it in gently, ensuring it’s evenly distributed.
6. Once your carrots are fork-tender and glazed to perfection, take them off the heat. Finish with a sprinkle of chopped parsley for that fresh, herby touch. The vibrant green adds a splash of color to the dish.
7. Serve Candied Carrots while hot. They are best enjoyed fresh, as the glaze will be at its most delightful. Just watch how quickly they disappear from the table!

Helpful Hints

Here are some helpful hints for making the most of your Candied Carrots. These tips will ensure that your dish turns out perfect every time, enhancing your cooking experience.

• Storage: Store any leftover Candied Carrots in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop or in the microwave.
• Freezing: While it’s best to enjoy them fresh, Candied Carrots can be frozen for up to two months. Just blanch them briefly before freezing to maintain their color and texture.
• Pairing: These Candied Carrots pair wonderfully with roasted meats or as a sweet contrast to spicy dishes.
• Variations: Experiment with different spices like cinnamon or nutmeg to add warmth. You could also try adding a touch of orange zest for a citrus twist.
• Garnish: Fresh herbs like thyme or chives can also be used as a garnish instead of parsley for a unique flavor.

Side Dish Ideas for Candied Carrots

When serving Candied Carrots, consider these delightful pairings and occasions to enhance your meal:

• Roasted Chicken: The sweetness of the carrots complements the savory flavors of roasted chicken beautifully, making them a perfect match.
• Grilled Fish: Lightly grilled fish, such as salmon or tilapia, pairs well with the sweet glaze of these Candied Carrots, balancing the dish.
• Holiday Dinners: Bring out these sweet carrots for Thanksgiving or Christmas dinners. Their vibrant color and festive flavor will surely impress your guests.
• Brunches: Add them to your brunch spread alongside pancakes or French toast for a sweet and savory combination.
• Picnics: These Candied Carrots can be served cold, making them a great addition to picnic baskets or potluck gatherings.

FAQ

Conclusion

Candied Carrots are a wonderfully sweet and savory dish that can elevate any meal. Their vibrant color and delightful glaze make them a standout. I encourage you to try this recipe for your next gathering or family dinner; it’s truly a crowd-pleaser. You won’t be disappointed with this simple yet impactful side that brings joy to the table.

Candied Carrots

The ultimate comfort food, Candied Carrots combine sweet and savory flavors, making them an easy weeknight dinner option. Their vibrant color and delicious glaze will brighten up any plate. Try this recipe tonight for a delightful side that everyone will love!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Side Dishes

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound baby carrots patted dry to help the glaze stick better
• ¼ cup water
• ¼ cup salted butter
• ¼ cup dark brown sugar packed
• ¼ cup pure honey
• ¼ teaspoon fresh cracked black pepper optional
• 2 teaspoons fresh chopped flat-leaf parsley for garnish

Equipment

• Wooden Spoon
• Skillet
• Mixing Bowl
• Chef's Knife

Method

 

1. Add the carrots, water, butter, dark brown sugar, and honey to a 10-inch skillet over medium heat. Cover and cook for 8 to 10 minutes, stirring occasionally to keep the carrots from scorching. Remove the lid and increase the heat to medium-high. Continue stirring occasionally for another 8 to 10 minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens. Stir in the cracked black pepper. Garnish with the chopped fresh leaf parsley. Serve while hot.

Notes

• Tip 1: Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.

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Meet Tessa Gray

I’m the “Poppy” I bring a touch of brightness and artistry to our kitchen. As our head baker, I specialize in wild-yeast sourdough and delicate pastries that use seasonal fruits and edible flowers. While I love baking, I’m also always helping Chloe and Maya cook our savory dishes. I believe every hearty meal deserves a beautiful, sweet finish!