Candied Carrots: A Great Candied Carrots Recipe Just In Time For Fall!
Candied carrots are always a favorite side dish around our house during the fall season. Carrots are available year round so I’m not sure what my fascination is with them but for some reason fall is my favorite time to make them. With the bright orange color and the scrumptious brown sugar glaze this candied carrot recipe will be your favorite for years to come! If you are not a veggie eater you should try this candied carrots recipe, it is like eating a sweet treat instead of plain old boring veggies. It is a super easy recipe to make and it won’t have you slaving over the stove for hours which is always a plus when you have children underfoot. So grab up those fresh carrots and make this easy candied carrot recipe for your family.
Candied Carrots
Ingredients
2 lb fresh carrots (cut into 2 inch pieces)
1/4 cup packed brown sugar
2 tablespoons butter
salt and pepper to taste
Directions
Peel carrots and slice into 1-2 inch peices
Put the carrots in a pan of salted water on high until it starts to boil. Once boiling cook on medium heat for around 20-30 minutes. Do not cook them until they turn to mush! There is a fine line between good carrots and mushy carrots. I test them by sticking them with a fork and when the fork slides through easily they are ready. I actually like to keep mine a little crisp. That way you are not boiling all the nutrients out of them.
Drain the carrots and try to get as much liquid off the carrots as you can or your glaze will be runny. Return the carrots to the pan and add in butter, brown sugar, salt and pepper and simmer for around 3-5 minutes. When the syrup is nice and bubbly they are ready to eat.
Serve immediately and enjoy!
If you are looking for more recipe ideas check out out Recipe Category.
