Description
A delicious side dish featuring sweet, buttery carrots.
Ingredients
Scale
- 1 ½ lbs carrots (10–12 medium carrots, or 5 cups baby carrots)
- 1 cup water
- 2 tablespoons unsalted butter
- ¼ cup brown sugar or pure honey
- ½ teaspoon ground cinnamon
- ½ teaspoon fine or flaked salt
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- Peel the whole carrots and cut the ends off. Slice the carrots into rounds or pieces about ¼-inch thick. The closer in size each round is, the more even they will cook. You should have roughly 5 cups of carrots once they’re cut.
- Place a large skillet with a tight-fitting lid over medium-high heat; add the carrots and water to the skillet. Bring the water up to a boil then reduce the heat to simmer. Place the lid on the skillet and let carrots cook until they are fork tender but not mushy, 8 to 10 minutes.
- Once the carrots are fork tender, drain the carrots in a colander. Then return the carrots to the same skillet and place it over medium heat. Add the butter, brown sugar, cinnamon, and salt.
- Stir to combine the ingredients and cook until the sugar thickens slightly and coats each carrot, about 5 minutes.
- Remove from the heat and transfer the candied carrots to a serving platter. Garnish with fresh chopped parsley, if desired.
Notes
- (Skip this step if using baby carrots)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 1g
- Cholesterol: 15mg