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Candied Carrots

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!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
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.