Candied Carrots Recipe
Tender and sweet Candied Carrots are simple to make in minutes. The best side dish for everything and every day.
Servings: 6
Cost: $5
Equipment
- 1 skillet
Ingredients
- 1 lb carrots peeled and sliced on the bias into 1/2 inch pieces
- 3 tablespoons butter
- 1/4 cup brown sugar
- Juice and zest of 1 orange
- 1/2 teaspoons kosher salt
- 1/4 teaspoon pepper
- Chopped parsley optional
Instructions
- Bring 1 cup of water to a boil over medium heat in a large skillet. Add the carrots and cook until tender, approximately 8-10 minutes.
- Drain the water from the pan and return the carrots to the stove over medium heat.
- Stir in the brown sugar, butter, orange juice and zest.
- Cook for 3-4 minutes or until the sugar has dissolved and the carrots are beginning to become sticky with glaze. Stir in the salt and pepper. Cook for an additional 1-2 minutes.
- Remove from the heat and sprinkle with parsley, if using.
- Serve warm.
Notes
Candied Carrots can be served hot or room temperature.
Nutrition
Calories: 126kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 294mg | Potassium: 296mg | Fiber: 3g | Sugar: 15g | Vitamin A: 12854IU | Vitamin C: 16mg | Calcium: 43mg | Iron: 0.3mg