CANDIED CARROTS RECIPE - HOW TO MAKE CANDIED CARROTS
These tender candied carrots are as delicious as they are easy. Make them as a side dish for dinner, especially for holidays like Easter or Christmas!
Provided by Ree Drummond
Categories comfort food main dish side dish snack
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6-8
Number Of Ingredients 7
Steps:
- Scatter the carrots in a large skillet and add 1 teaspoon salt and 1 cup water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.
- Add the brown sugar, butter, vinegar, remaining ¼ teaspoon salt and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.
CANDIED CARROTS RECIPE - HOW TO MAKE CANDIED CARROTS
These tender candied carrots are as delicious as they are easy. Make them as a side dish for dinner, especially for holidays like Easter or Christmas!
Provided by Ree Drummond
Categories comfort food main dish side dish snack
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0S
Yield 6-8
Number Of Ingredients 7
Steps:
- Scatter the carrots in a large skillet and add 1 teaspoon salt and 1 cup water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.
- Add the brown sugar, butter, vinegar, remaining ¼ teaspoon salt and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.
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CANDIED CARROTS RECIPE - HOW TO MAKE CANDIED CARROTS
These tender candied carrots are as delicious as they are easy. Make them as a side dish for dinner, especially for holidays like Easter or Christmas!
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- Add the brown sugar, butter, vinegar, remaining ¼ teaspoon salt and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.
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