Description
These Candied Carrots are a delightful side dish that perfectly balances the natural sweetness of carrots with a touch of indulgent caramelization. With a glossy, sticky glaze and a hint of savory butter, they make a standout addition to any meal.
Ingredients
Ingredients:
- 1 pound baby carrots, patted dry (454 grams)
- 1/4 cup water
- 1/4 cup salted butter
- 1/4 cup dark brown sugar, packed
- 1/4 cup pure honey
- 1/4 teaspoon fresh cracked black pepper, optional
- 2 teaspoons fresh chopped flat-leaf parsley, optional garnish
Instructions
- Prepare the Carrots: Rinse and pat dry the baby carrots. Set aside.
- Make the Glaze: In a skillet, combine water, butter, brown sugar, honey, and black pepper. Heat over medium until the mixture starts to bubble.
- Candy the Carrots: Add the baby carrots to the skillet. Cook, stirring occasionally, until the carrots are tender and the glaze thickens and coats the carrots, about 15-20 minutes.
- Finish and Serve: Sprinkle with chopped parsley if desired. Serve the candied carrots hot as a delicious side dish.
Notes
- You can adjust the sweetness of the glaze by varying the amount of honey or brown sugar.
- For a flavor twist, try adding a pinch of ground cinnamon or nutmeg to the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 20g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 30mg
