Description
Candied carrots cook in a buttery brown sugar glaze for a sweet and savory side dish. This easy recipe makes any meal better!
Ingredients
- 1 pound baby carrots (patted dry)
- ¼ cup water
- ¼ cup salted butter
- ¼ cup dark brown sugar (packed)
- ¼ cup pure honey
- ¼ teaspoon fresh cracked black pepper (optional)
- 2 teaspoons fresh chopped flat-leaf parsley (optional garnish)
Instructions
1. Add the carrots, water, butter, dark brown sugar, and honey to a 10-inch skillet over medium heat. Cover and cook for 8–10 minutes, stirring occasionally to keep the carrots from scorching.
2. Remove the lid and increase the heat to medium-high. Continue stirring occasionally for another 8–10 minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens.
3. Stir in the cracked black pepper.
4. Garnish with the chopped fresh parsley.
5. Serve while hot.
Notes
Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.
Use dark brown sugar for a richer flavor, but light brown sugar works in a pinch.
Add a pinch of cinnamon or nutmeg for a warm twist on flavor.
This side dish pairs beautifully with roasted meats or holiday dinners.