Candied carrots
Candied carrots are a beautiful blend of sweet and savory, offering a rich, buttery glaze that highlights the natural flavor of carrots with a caramel-like sweetness from brown sugar and a hint of warmth from cinnamon.
Equipment
- Medium saucepan
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Peeler and knife
Ingredients
- 1 lb fresh carrots peeled and sliced, or baby carrots
- 2 tbsp unsalted butter
- ¼ cup brown sugar
- 1 tbsp honey optional
- ¼ tsp ground cinnamon optional
- Salt to taste
Instructions
- Peel and prepare carrots. Blanch in boiling water for 3–4 minutes.
- Melt butter in a skillet over medium heat. Add brown sugar, honey, and salt; stir until smooth.
- Add carrots and toss to coat. Cook, stirring frequently, until tender and glazed, about 8–10 minutes.
- Sprinkle with cinnamon, if desired, and serve warm.
Notes
Candied carrots pair beautifully with roasted meats like chicken, turkey, or lamb. They also complement mashed potatoes, stuffing, or rice pilaf for a cozy, complete meal. For a vegetarian option, serve with roasted brussels sprouts or a fresh green salad to balance out the sweetness.