Candied Carrots Recipe
These candied carrots are the perfect blend of sweet and savory, with a buttery brown sugar glaze that makes each bite irresistible. A simple side dish that pairs well with any meal!
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Servings: 4
Ingredients
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1 lb carrots peeled and sliced into 1/2-inch rounds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon fresh parsley chopped
Instructions
- Begin by placing the sliced carrots in a large skillet or pan. Pour in 1 cup of water and bring it to a gentle simmer. Let the carrots cook for around 8-10 minutes, until they are tender but still hold their shape.
- Once the carrots are cooked, carefully drain the water. Return the pan to medium heat, then add the butter, brown sugar, salt, and pepper. Stir everything together, allowing the butter and sugar to melt, forming a glossy glaze over the carrots.
- Continue cooking for 2-3 minutes until the carrots are thoroughly coated in the sweet, buttery mixture. For a final touch, sprinkle with freshly chopped parsley before serving.
Notes
- Cut your carrots into slices or sticks—both methods work well. Alternatively, use whole baby carrots if you prefer to skip the peeling and chopping.
- Prepare this dish up to 2 days in advance. Store the finished carrots in an airtight container in the refrigerator and reheat on the stove until warmed through before serving.