TASTE OF HOME RENEWAL RECIPES

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CANDIED CARROTS RECIPE - HOW TO MAKE CANDIED CARROTS



Candied Carrots Recipe - How to Make Candied Carrots image

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

1 1/2 lb. medium carrots, cut into ¼-inch-thick rounds on the bias
1 1/4 tsp. kosher salt
1/4 c. packed light brown sugar
3 tbsp. salted butter
2 tbsp. apple cider vinegar
Black pepper, to taste
1/4 c. fresh parsley leaves, chopped

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



Candied Carrots Recipe - How to Make Candied Carrots image

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

1 1/2 lb. medium carrots, cut into ¼-inch-thick rounds on the bias
1 1/4 tsp. kosher salt
1/4 c. packed light brown sugar
3 tbsp. salted butter
2 tbsp. apple cider vinegar
Black pepper, to taste
1/4 c. fresh parsley leaves, chopped

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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